Date & tamarind sauce (sonth)
By Roopa Gulati
Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads
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Prep:15 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 236
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fat 0.4g
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saturates 0.1g
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carbs 55g
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sugars 0g
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fibre 2g
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protein 2g
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salt 0.08g
Ingredients
- 150g wet tamarind, preferably seedless
- 125g pitted dates
- 175g jaggery, date palm sugar or light muscovado sugar
- 1 tsp ginger powder
- ½ tsp garam masala
- 1 tsp ground cumin
Tip
FINDING TAMARIND
Tamarind is normally sold in dried blocks or semi-dried ones (known as wet tamarind). Both will be fine for this recipe, although wet, seedless tamarind cooks quicker than dried and is easier to push through a sieve. You can buy the blocks from larger supermarkets and South and South East Asian grocers.Method
Break up the tamarind and dates and put them in a pan with the jaggery and enough water to cover them, about 500ml. Bring to a simmer and cook for 20 mins or until the tamarind is really soft.
Remove the pan from the heat and push the pulp through a sieve to remove any fibres. The sauce should be a coating consistency – add a little water if it is too thick.
Stir in the ginger powder, garam masala and ground cumin. The sauce should taste sweet and tart – stir in a little more jaggery if it doesn’t taste sweet enough. Chill before serving. Will keep in the fridge for three to four days.
