Tangy Tamarind and Date Ketchup

Name: Tangy Tamarind and Date Ketchup
Ingredients: 1–2 teaspoons coriander seeds; 1–2 teaspoons cumin seeds; 1 tablespoon rapeseed or sesame oil; 1 tablespoon rapeseed or sesame oil; 1–2 teaspoons pul biber, Aleppo pepper, or finely chopped dried chilli; 1–2 teaspoons pul biber, Aleppo pepper, or finely chopped dried chilli; 1–2 teaspoons pul biber, Aleppo pepper, or finely chopped dried chilli; 10–12 pitted Medjool dates, roughly chopped; 8–10 black garlic cloves, roughly chopped; 2 tablespoons tamarind paste; 1 thumb-sized piece of ginger, peeled and finely chopped; 1 red onion, finely sliced; 1 teaspoon sea salt; 2 tablespoons jaggery or muscovado sugar; 2 tablespoons jaggery or muscovado sugar; 300 ml/½ pint white wine or cider vinegar; 300 ml/½ pint white wine or cider vinegar

Preparation info

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Sweet and sour, smooth and spicy, this thick sauce is delicious with fish and meat cooked over the fire or on a charcoal grill. The combination of chargrilled lamb with fruity, spicy ketchup and a peaty whisky in the fresh hill air and mist lingers on the memory. The fermented black garlic, which lends a balsamic-liquorice flavour, is available online.

Ingredients

Sauce
Vegan
Spicy

Ingredients

Method