Tamarind Dipping Sauce
By the Gracious Vegan
Most Indian restaurants serve tamarind sauce as a dipping sauce with appetizers. It has a delicious sweet and sour tang and makes any appetizer more interesting to eat. It goes very well on samosas, pakoras, flatbreads and, in my opinion, as a drizzle on curries as well. This oil- and sugar-free version helps keep the sauce light and healthy.
Tamarind and date sauce is very easy to make, once you find tamarind concentrate. (See more on this ingredient below.) It takes a little soaking, some blending, and then a quick boil on the stove to enhance the flavors. Then it is ready to serve.
About tamarind: Tamarind pods grow on tamarind trees. The pods contain seeds and fleshy pulp. The pulp adds a fruity sourness to dishes. Tamarind concentrate is a thick dark paste that is already strained and ready to add to recipes. Tamarind paste, sometimes called pulp, is usually sold as a block wrapped in plastic—it requires soaking in water followed by straining. Both products are available in Asian and Indian specialty shops or online. Tamarind concentrate can be stored at room temperature or (my preference) in the refrigerator.
Makes about 1 cup
Add the following ingredients to a small blender (such as aa bullet-type blender) and let them soak for about 5 minutes.
1/2 cup boiling water
1/3 cup pitted dates (3 Medjool dates, cut into a few pieces)
Then add the remaining ingredients and puree until smooth.
1/3 cup maple syrup
3 Tablespoons tamarind concentrate (I use Tamicon brand, available online)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon salt
Pour the mixture into a small saucepan, bring to a boil, stirring often, and boil for about a minute. Remove from the heat and let the sauce cool. Store in an airtight container in the refrigerator. It will last several weeks in the fridge, or it can be frozen.
Goes well on:
Timing: About 15 minutes
Gluten-free