Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 47

This is a sweet sharp relish that goes well with all kinds of spicy foods. And with a slice of good cooked ham or a gammon steak. Not spicy, not Indian at all, but a happy match.

Serves 6–8

40 g (11/2 oz) tamarind pulp, or 4 tablespoons ready-made tamarind purée

85g (3oz) stoned dried dates

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2teaspoon salt

Put the tamarind pulp, if using, in a bowl and pour over 150ml (5 floz) boiling water. Let it sit and soften for about 20 minutes, then stir and break up. Rub through a sieve and discard pips and fibres.

Put the dates into a saucepan with 300ml (10floz) water and simmer for 10 minutes or until very soft. Sieve the dates and their water to make a thick purée.

Mix with the cumin, coriander, tamarind purée and salt and stir in enough water to make a thick sweet and sour sauce. Taste and adjust seasoning.