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Summer may be far away, but you can still dream of al fresco dining, and conjure up your favourite outdoor flavours in the kitchen, to eat indoors. This is a very quick and easy sauce to put together- you may like it a bit sweeter, or a bit spicier, and if so just adjust the amount of sweeteners or chilli to your liking. The flavour is definitely tamarind-dominant, which gives it the tang, but there's smokiness and sweetness in there too. We used our sauce to accompany veggieburgers and roast potatoes, but I'm pretty sure it would be an awesome tofu dish as well.
350ml tamarind pulp (use about 100g of tamarind block soaked in warm water, then passed through a seive. It should be fairly liquid, but contain some pulp)