Pepper Recipe

This vibrant international-style sauce offers a perfect balance of tangy, sweet, and spicy flavors. Made with tamarind pulp, palm sugar, and dates, it delivers a deep, complex taste profile enhanced by ginger, cumin, and nigella seeds. The ground red pepper adds a gentle warmth that complements the sweetness beautifully. This versatile condiment is excellent served alongside fried snacks, kebabs, or grilled meats. Its thick, syrupy texture makes it an ideal dipping sauce or glaze. Simple to prepare with pantry staples, this recipe yields a homemade sauce that tastes far superior to store-bought alternatives. It stores well in the refrigerator, allowing the flavors to meld and deepen over time.

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 246.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant international-style sauce offers a perfect balance of tangy, sweet, and spicy flavors. Made with tamarind pulp, palm sugar, and dates, it delivers a deep, complex taste profile enhanced by ginger, cumin, and nigella seeds. The ground red pepper adds a gentle warmth that complements the sweetness beautifully. This versatile condiment is excellent served alongside fried snacks, kebabs, or grilled meats. Its thick, syrupy texture makes it an ideal dipping sauce or glaze. Simple to prepare with pantry staples, this recipe yields a homemade sauce that tastes far superior to store-bought alternatives. It stores well in the refrigerator, allowing the flavors to meld and deepen over time.

Ingredients

3/4 cup (200 g) tamarind pulp
3 Cups (750 ml) hot water
10 Dates, stones removed (optional)
2 Teaspoons ground red pepper
2 Tablespoons grated ginger
1/2 teaspoon Nigella seeds (kalonji)
2 Teaspoons cumin seeds
1 cup (120 g) shaved palm sugar or

Directions

1
Place the tamarind pulp in a heatproof bowl and pour the hot water over it.
2
Let the tamarind soak for 15 minutes until it softens completely.
3
Mash the softened tamarind with your hands or a spoon, then strain the mixture through a fine-mesh sieve to remove seeds and fibers.
4
Discard the solids and reserve the tamarind liquid.
5
In a medium saucepan, combine the tamarind liquid, dates, palm sugar, grated ginger, cumin seeds, nigella seeds, and ground red pepper.
6
Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
7
Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens to a syrupy consistency.
8
Remove from heat and let cool to room temperature before serving or storing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 246.0kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 61.4g21%
Dietary Fiber 0.5g2%
Sugars 60.2g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe originally listed 1/2 teaspoon fennel seeds in the directions; add this to the simmering pot if desired for extra aroma.

For a smoother sauce, blend the strained tamarind liquid with the spices and sugar before simmering, then strain again if necessary.

Store in an airtight jar in the refrigerator for up to 2 weeks. The sauce may thicken further as it cools; add a splash of warm water to adjust consistency if needed.

If dates are omitted, you may need to increase the palm sugar slightly to achieve the desired sweetness.

Keywords: tamarind, chutney, sauce, sweet, spicy, vegan, indian, asian, ginger, cumin, dates, palm sugar, red pepper, dip, condiment, homemade, tangy, aromatic, vegetarian, glaze, snack

Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-54/