Date & Tamarind Sauce (Sonth) Recipe
Introduction
This Date & Tamarind Sauce, also known as sonth, is a deliciously tangy and sweet condiment perfect for adding depth to a variety of dishes. Combining tamarind, dates, and warming spices, it brings a unique balance of flavors that complements savory meals wonderfully.
Ingredients
- 150g wet tamarind, preferably seedless
- 125g pitted dates
- 175g jaggery, date palm sugar, or light muscovado sugar
- 1 tsp ginger powder
- ½ tsp garam masala
- 1 tsp ground cumin
Instructions
- Step 1: Break up the tamarind and dates, then place them in a pan with the jaggery. Add about 500ml of water, or enough to cover the ingredients completely.
- Step 2: Bring the mixture to a simmer and cook for 20 minutes, or until the tamarind is very soft.
- Step 3: Remove the pan from heat and push the pulp through a sieve to remove any fibers. The sauce should have a coating consistency; add a little water if it is too thick.
- Step 4: Stir in the ginger powder, garam masala, and ground cumin. Taste the sauce and add a little more jaggery if it needs extra sweetness.
- Step 5: Chill the sauce before serving to let the flavors meld.
Tips & Variations
- Tamarind is sold as dried blocks or wet (semi-dried). Wet, seedless tamarind cooks faster and is easier to strain through a sieve.
- You can adjust the sweetness by varying the amount of jaggery or substituting with other natural sweeteners like date palm sugar or muscovado.
- For a spicier twist, add a pinch of chili powder or fresh chopped chilies.
Storage
Store the sauce in an airtight container in the refrigerator for three to four days. When ready to use, serve chilled or at room temperature. If it thickens in the fridge, stir in a little water to loosen before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried tamarind blocks instead of wet tamarind?
Yes, dried tamarind blocks work fine, but they take a little longer to soften. Soak them in warm water before cooking to speed up the process.
What dishes go well with this Date & Tamarind Sauce?
This sauce pairs beautifully with grilled meats, roasted vegetables, samosas, or as a tangy drizzle over rice and lentil dishes.
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Date & Tamarind Sauce (Sonth) Recipe
- Total Time: 25 minutes
- Yield: Approximately 350ml sauce 1x
- Diet: Vegetarian
Description
This Date & Tamarind Sauce (Sonth) is a delightful sweet and tart condiment traditionally used in South Asian cuisine. Combining the rich flavors of tamarind, dates, and jaggery with warming spices like ginger, garam masala, and cumin, this sauce adds a unique depth to snacks, grilled foods, or as a dipping sauce. Quick to make and perfect for enhancing any dish with its balanced tangy sweetness.
Ingredients
Ingredients
- 150g wet tamarind, preferably seedless
- 125g pitted dates
- 175g jaggery, date palm sugar, or light muscovado sugar
- 1 tsp ginger powder
- ½ tsp garam masala
- 1 tsp ground cumin
- Approximately 500ml water (enough to cover tamarind and dates)
Instructions
- Prepare Tamarind and Dates: Break up the wet tamarind and dates into smaller pieces and place them into a pan.
- Add Jaggery and Water: Add the jaggery to the pan along with about 500ml of water, just enough to cover the tamarind and dates completely.
- Simmer the Mixture: Bring the pan to a simmer over medium heat and cook for 20 minutes or until the tamarind has softened thoroughly.
- Strain the Pulp: Remove the pan from heat and push the tamarind-date mixture through a sieve to remove any fibers for a smooth sauce.
- Adjust Consistency: The sauce should have a coating consistency; add a little water if it becomes too thick.
- Season the Sauce: Stir in the ginger powder, garam masala, and ground cumin. Taste the sauce and add a little more jaggery if it needs additional sweetness.
- Chill Before Serving: Let the sauce cool, then refrigerate. It keeps well for 3 to 4 days in the fridge, ready to serve alongside your favorite dishes.
Notes
- Use wet, seedless tamarind for quicker cooking and easier sieving.
- If you only have dried tamarind blocks, soak them in warm water to soften before using.
- The sauce’s sweetness and tartness can be adjusted by adding more jaggery or tamarind according to taste.
- This sauce pairs well with fried snacks, grilled meats, or rice dishes.
- Store in an airtight container in the refrigerator for up to four days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: South Asian
Keywords: Date tamarind sauce, Sonth sauce, tamarind chutney, sweet and tart sauce, South Asian condiment
