Make Ahead

Sweet and Sour Date and Tamarind Sauce

by:
March 15, 2011
3 Ratings
Sweet and Sour Date and Tamarind Sauce
Author Notes

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

  • Makes 1 cup
Ingredients
  • 1/3 cup chopped dates
  • 1/8 cup hot water
  • 1 1/2 teaspoons tamarind extract
  • 1/3 cup jjaggery (a type of cane sugar) or dark brown sugar
  • 1/8 teaspoon red chile powder
  • Salt, to taste
  • 1 teaspoon toasted cumin seeds, ground
In This Recipe
Tools
Set a Timer
Directions
  1. Soak the dates in the hot water till soft. Reserving the liquid, drain prior to blending.
  2. 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.
  3. Keeps for around 1 week in an airtight container in the refrigerator.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Panfusine
    Panfusine
  • LeBec Fin
    LeBec Fin
  • pauljoseph
    pauljoseph
  • creamtea
    creamtea
Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

Popular on Food52

    5 Reviews

    Author Comment
    Panfusine
    Panfusine March 25, 2016
    Thank you for the wonderful tasting notes Creamtea, looking forward to trying your pairing suggestions with good cheese!
     
    creamtea
    creamtea March 27, 2016
    You're so welcome Panfusine! I recently brought it on a flight--great on a crusty baguette with cheddar. Will have to try it as a dip for a traditional preparation next time. The family truly enjoyed it.
     
    LeBec F.
    LeBec F. March 8, 2016
    i make this without the sugar and use it next to or combined with plain yoghurt as a 'must have' accompaniment to my pakora. Deeeelish!
     
    Author Comment
    Panfusine
    Panfusine March 21, 2011
    wow.. I'd never have thought of combining this with biriyani.. thanks for the new idea pauljoseph!
     
    pauljoseph
    pauljoseph March 15, 2011
    Panfusine, I tried this recipe perfect combination with biryani