Date & tamarind sauce (sonth)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 150g wet tamarindpreferably seedless
- 125g pitted dates
- 175g jaggerydate palm sugar or light muscovado sugar
- 1 tsp gingerpowder
- ½ tsp garam masala
- 1 tsp ground cumin
Nutrition: Per serving (6)
- kcal236
- fat0.4glow
- saturates0.1g
- carbs55g
- sugars48g
- fibre2g
- protein2g
- salt0.08g
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.
