Date Dip
Serves 10 | Preparation 1 hour 10 minutes | Cooking 5 minutes
250 g dates, pitted
1½ cups vinegar
3 fresh green chillies
1 tbsp garlic paste
1 bunch fresh coriander
1 tsp mustard seeds (rai)
1 tbsp sesame seeds
1 tsp cumin powder
1½ tsp salt
2 tbsp tamarind sauce
Dates, thinly sliced (optional)
Sesame seeds, toasted (optional)
Fresh coriander, finely chopped (optional)
In a bowl, soak the dates in vinegar for approximately one hour.
Blend the dates with the vinegar, chillies, garlic paste and coriander in a food processor until a smooth puree.
Toast the mustard seeds in a pan for 2 mins until fragrant, then add the sesame seeds and toast for a further minute or so and remove from the heat.
Add the cumin powder, salt and tamarind sauce, stir in the toasted seeds and mix well.
Decorate with the dates and sesame seeds and garnish with coriander before serving.