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
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Ingredients
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1/3 cup
chopped dates
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1/8 cup
hot water
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1 1/2 teaspoons
tamarind extract
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1/3 cup
jjaggery (a type of cane sugar) or dark brown sugar
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1/8 teaspoon
red chile powder
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Salt, to taste
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1 teaspoon
toasted cumin seeds, ground
Directions
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Soak the dates in the hot water till soft. Reserving the liquid, drain prior to blending.
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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.
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Keeps for around 1 week in an airtight container in the refrigerator.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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