- 125g tamarind paste
- 125g dates, finely chopped
- 5g cumin seeds
- Water, as needed
- Lemon juice, to taste
- Chilli powder, to taste
- Toast cumin seeds until fragrant; grind into powder.
- Simmer tamarind paste, dates, cumin and chilli power with enough water to prevent scorching. Reduce to desired consistency. Pulse with a stick blender.
- Pass through sieve.
- Season with lemon juice and salt.
- Chill down in fridge to develop flavour.
Notes:
- Best when left to mature in the fridge for a couple of days minimum.
- Remember to adjust seasoning after chilling/maturation.
- Best served fridge cold or room temperature.