Sweet-Tart Tamarind-Date Sauce

1. 1

   Pour 1 1/2 cups water into a small saucepan, add the tamarind, and whisk until it has dissolved and formed a tart, muddy brown liquid.

2. 2

   Add the jaggery and dates, and bring to a boil over medium heat.

3. 3

   Boil, uncovered, stirring occasionally, until the liquid has evaporated by almost half, about 10 minutes.

4. 4

   Remove the pan from the heat and allow the sauce to cool for about 5 minutes.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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