Date and tamarind sauce and coriander relish served with Aloo tikki

Date & tamarind sauce (sonth)

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal236
low infat0.4g
saturates0.1g
carbs55g
sugars48g
fibre2g
protein2g
salt0.08g
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Ingredients

Method

  • 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.

RECIPE TIPS

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.

Goes well with

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