8 oz. dates
5 oz. tamarind
2 oz. jaggery
Salt, pepper and jeera powder, to taste
• Remove the seeds from the dates and tamarinds. Wash, cover with warm water and soak for 30 minutes. Grind to a paste and pass through a sieve. Cook over medium flame.
• Add the chopped jaggery for about 5 minutes (until the jaggery melts).
• Remove from fire and add salt, pepper and jeera powder.
• Can be stored in the fridge and water can be added to thin it out.
