Tamarind Sauce



3 lt water

300g dates, pitted

1 400g Supreme Wet Seedless Tamarind 

3 cups Sugar


1 cup oil

1 ½ tbsp Supreme Mustard Seeds

¼ cup Supreme Curry Leaves

1 tbsp Supreme Cumin Powder

1 tbsp Supreme Chilli Powder

Salt to taste


In a large pot, add water, dates, tamarind and sugar. Bring to a boil over high heat then reduce heat to medium and simmer uncovered for 1 hour. Every now and then give it a good stir as well using a potato masher. Remove from heat and cool to room temperature. Place a fine mesh sieve over a bowl and pass the water (in small amounts) through the sieve. Use a silicone spatula to extract as much pulp as you can. 

For the tadka: heat oil over medium heat. Once heated add mustard seeds and when they start to splutter add curry leaves, cumin powder, chilli powder and salt. Cook for a minute (careful not to burn the spices ) then add tadka to the imli sauce. Stir well and pour into sterilised jars. Will keep in the fridge for up to 3 months.

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