Tamarind Date Sauce
Makes 1 1/4 cups (310 mL)
Tamarind is a fruit that is common in Asian and African countries and widely grown in India. This sauce, made from the pulp of the pod, adds unique sweet, lemony sharpness to Potato Subji, Aloo Gobi, and Seasoned Potato Wedges when served as a condiment; to Indonesian-Style International Roll-Ups; or to any curried dish. Tamarind date sauce is frequently served with samosas, a small Asian potato-stuffed turnover typically eaten as an appetizer or snack. Tamarind paste can be purchased at Indian groceries. While you’re there, enjoy the aromas of exotic ingredients and stock up on papadums, almonds, curry paste, and spices such as curry powder, garam masala, and cumin. This sauce keeps, refrigerated, for several weeks.
3/4 cup (185 mL) boiling water
3/4 cup (185 mL) chopped pitted dates
3 tablespoons (45 mL) tamarind pulp
2 tablespoons (30 mL) apple cider vinegar
1 tablespoon (15 mL) minced ginger
2 teaspoons (10 mL) orange juice concentrate
1/2 teaspoon (2 mL) garam masala
Pinch of salt
Pour the water over the dates and tamarind in a bowl and let the mixture sit for 30 minutes. Remove and discard any tamarind seeds. Place the dates, tamarind, soaking water, vinegar, ginger, orange juice concentrate, garam masala, and salt in the bowl of a food processor. Blend until smooth, stopping occasionally to scrape down the sides of the bowl.
Per cup (250 mL): calories: 41, protein: 0.4 g, fat: 0.1 g, carbohydrate: 11 g (9 g from sugar), dietary fibre: 1 g, calcium: 8 mg, iron: 0.2 mg, magnesium: 8 mg, phosphorus: 11 mg, potassium: 102 mg, sodium: 2 mg, zinc: 0 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.2 mg, vitamin B 6: 0 mg, folate: 3 mcg, pantothenic acid: 0.1 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 2 mg, vitamin E: 0 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 4%, fat 2%, carbohydrate 94%