Addictively sweet-tart, this sauce is the crucial one to blanket India’s chaats, making sure the hot flavors get tilted toward sweet and tart, proving that dichotomous tastes can and do exist harmoniously in the same dish.
Pour 1½ cups water into a small saucepan, add the tamarind, and whisk until it has dissolved and formed a tart, muddy brown liquid. Add the jaggery and dates, and bring to a boil over medium heat. Boil, uncovered, stirring occasionally, until the liquid has evaporated by almost half, about 10 minutes. Remove the pan from the heat and allow the sauce to cool for about 5 minu