← Back to Search Results
Indian
Sweet-Tart Tamarind-Date Sauce Recipe-6918

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Sonth

Addictively sweet-tart, this sauce is the crucial one to blanket India’s chaats , making sure the hot flavors get tilted toward sweet and tart, proving that dichotomous tastes can and do exist harmoniously in the same dish.

Yield: Makes 1 cup

Ingredients

  • 1 teaspoon tamarind paste or concentrate
  • ¼ cup crumbled or chopped jaggery or firmly packed dark brown sugar
  • 10 pitted dates (each about 2 inches long), coarsely chopped

Directions

1. Pour 1½ cups water into a small saucepan, add the tamarind, and whisk until it has dissolved and formed a tart, muddy brown liquid. Add the jaggery and dates, and bring to a boil over medium heat. Boil, uncovered, stirring occasionally, until the liquid has evaporated by almost half, about 10 minutes. Remove the pan from the heat and allow the sauce to cool for about 5 minutes.

2. Transfer the dark brown, thin sauce and cooked-but-chunky dates to a blender jar and puree, scraping the inside of the jar as needed, until it forms a pancake-batter-thick, milk-chocolate-colored, tart-sweet sauce.

3. Transfer the sauce to a tightly sealed container (preferably glass, stainless steel, ceramic, or plastic because of the highly acidic tamarind) and store it in the refrigerator for up to 5 days or in the freezer for up to 2 months.


© 2008 Raghavan Iyer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

55kcal (3%)
12mg (1%)
0mg (0%)
1mcg RAE (0%)
109mg
8mg
0g
13g
1g
15g
0mg (0%)
1mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
spice Spice
by Ana Sortun
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
big-fat-cookies Big Fat Cookies
by Elinor Klivans
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-explorations Baked Explorations
by Matt Lewis
the-sweet-life The Sweet Life
by Kate Zuckerman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?