This recipe doesn't yield a great amount; you will probably want to double the quantities if you are serving lots of people or if you are planning on keeping it in the fridge to use as a relish. I used an ordinary supermarket chilli and it wasn't very hot, but you could always add more if you like or use a different variety.
150g (stoned weight) dried dates
1 tab oil
1 tab cumin seeds
11/2 tsps tamarind concentrate
1 1/2 tsps salt
1/2 tsp compound hing
1/2 a fresh red chilli, minced
- Chop the dates and set aside.
- Saute the cumin, chilli and hing in the oil for a couple of minutes.
- Add the water, tamarind, salt and dates to the pan and simmer gently until broken down. this will only take a few minutes.
- Serve hot or cold and store any leftovers in an airtight jar in the fridge where it will keep for at least a couple of days, if not weeks. I can't say really, because we ate all ours within 24 hours!