Date & Tamarind Dipping Sauce

Preparation info

  • Difficulty


  • Makes:

    200 ml

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Soft medjool dates are the best kind to use for this dipping sauce. If you have dried dates, simply soak them in boiling water for 10 minutes, then drain.

Preparation: 15 Minutes


  • 4 soft dates, pitted and chopped
  • 150 g ( oz) tamarind purée
  • 1 teaspoon finely grated ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon ground fennel
  • ¼ teaspoon chilli powder
  • tablespoons soft brown sugar


Combine all of the ingredients in a blender with 50 ml ( fl oz) of water and a pinch of salt. Purée until smooth. Pour the mixture into a small saucepan and simmer for 10 minutes over medium heat, then leave to cool to room temperature.