Date & tamarind sauce (sonth)
- Preparation and cooking time
- Serves 4 - 6
Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.