A must-have condiment for almost any Indian snack. This is an absolutely basic version that can be made at short notice. —Panfusine
Test Kitchen Notes
I recommend making this fruity condiment a day before you plan to serve it, when the flavors have had a chance to develop. After an overnight rest in the fridge, the toasted cumin bloomed and the sweetness receded. It was suave, fruity, delicious served Western-style with good cheese, and really scrumptious daubed on a cream cheese-and pretzel-bread nibble. —creamtea
1 1/2 teaspoons
jjaggery (a type of cane sugar) or dark brown sugar
red chile powder
Salt, to taste
toasted cumin seeds, ground
In This Recipe
Soak the dates in the hot water till soft. Reserving the liquid, drain prior to blending.
Combine tamarind extract, jaggery, and chopped dates in a food processor and blend until the dates have completely been mashed up and the sugar has dissolved. Add red chile powder, salt, and toasted cumin powder. Mix well. Add the reserved liquid to dilute if needed.
Keeps for around 1 week in an airtight container in the refrigerator.