A delicious Tamarind Date paste that uses apple cider vinegar and coconut sugar to play up it's sweet and tangy undertones - and a smidge of chili powder to throw in a spicy twist - which makes this one heck of a tasty paste to enjoy plain or in curries, roasted dishes and soups!
Ingredients
- 12 tamarind pods
- 1.5 cups hot water not boiling, I microwaved mine for about 1.30 minutes
- 1 cup medjool dates pitted
- 1 cup hot water again - not boiling either
- couple pinches salt
- 1 tablespoon coconut sugar
- 1 tablespoon apple cider vinegar
- pinch of orange zest
- 1/2 teaspoon chili powder
Instructions
- Remove the shells of the tamarind pods.
- Then separate the spidery vein from it.
- Add the 1.5 cups of hot water to the peeled tamarind pods and let it sit for about 40 minutes or so.
- Meanwhile, soak the dates in the 1 cup of hot water for 5 minutes
- Then, add the date/water mix into a blender and pulse till a paste is formed (only takes a few seconds)
- When the 40 minutes or so are up, the peeled, gooey, tamarind pods should be softened, so, using your hands or a fork, mash them up well.
- Then, ran the water/tamarind mix through a strain and separate the shells and their "husks" from the tamarind paste.
- Add this paste to a pan over a low flame.
- Then add in the date paste into it, along with the coconut sugar, chili powder, apple cider vinegar and stir for 10 minutes.
- The mixture should darken some.
- Remove from the heat and add in the pinch of orange zest.
- Can be enjoyed as is or stored in an airtight glass jar and used as needed.
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