Sweet And Tangy Tamarind Date Sauce Food

TAMARIND CHUTNEY

Steps:

• In a medium sauté pan, heat the oil over medium until it glistens, about 1 minute. Add the cumin, coriander, fennel and red-pepper flakes, and sauté until aromatic and lightly browned, about 2 minutes.
• Add the tamarind, jaggery, raisins, dates and fresh ginger, increase the heat to medium-high and bring to a boil. Reduce the heat to medium, and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring occasionally with a wooden spoon to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and stir in the chaat masala, ground ginger and kala namak. Transfer the chutney to a food processor or blender and blend on high speed until smooth, adding a little water if needed to create a thick but pourable consistency.
• Taste and season with kosher salt. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

DATE & TAMARIND SAUCE (SONTH)

Steps:

• 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.