KCB 11.4: Date and Tamarind Sauce
Date and Tamarind Sauce
Tamarind, the fruit pulp from the pods of the Asian tamarind tree, Tamarindus indica, is the most commonly used souring agent in Indian cuisine. When combined with dates, a delightful sweet-and-sour flavour results. This date and tamarind sauce is delicious served with Potato and Pea Croquettes or Cauliflower and Pea Samosas.
• PREPARATION AND COOKING TIME: 20 minutes
• SETTING TIME: 4 hours
• YIELD: About 1 cup (250 ml)
• SETTING TIME: 4 hours
• YIELD: About 1 cup (250 ml)
• 3 tablespoons (60 ml) tamarind concentrate
• 2 green chilies, seeded and minced
• 1 1/4 cups (310 ml) boiling water
• 1/2 cup (125 ml) chopped dried dates
• 1 teaspoon (5 ml) minced ginger
• 2 tablespoons (40 ml) brown sugar
• 1 teaspoon (5 ml) garam masala
• 1/2 teaspoon (2 ml) chat masala
• 2 teaspoons (10 ml) salt
• 2 green chilies, seeded and minced
• 1 1/4 cups (310 ml) boiling water
• 1/2 cup (125 ml) chopped dried dates
• 1 teaspoon (5 ml) minced ginger
• 2 tablespoons (40 ml) brown sugar
• 1 teaspoon (5 ml) garam masala
• 1/2 teaspoon (2 ml) chat masala
• 2 teaspoons (10 ml) salt
1. Blend the tamarind concentrate, chilies, water, dates, ginger, brown sugar, spices, and salt in a food processor or blender until smooth.
2. Place the sauce in a small saucepan and simmer it over moderate heat for 10 minutes, stirring occasionally.
3. Transfer the sauce to a bowl and set it aside for 4 hours to allow the sauce to thicken and the flavours to mingle. Serve at room temperature.
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