Skill level

Average: 2.3 (14 votes)


  • 150 g packet seedless tamarind pulp*
  • 200 g dates, pitted, roughly chopped
  • 30 g jaggery*, grated, or brown sugar
  • ½ tsp ground cumin
  • ¼ tsp chilli powder

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2 cups

Combine all ingredients with 375ml water in a small saucepan over medium heat. Cook for 5 minutes or until thickened and almost all liquid has evaporated.



• Tamarind pulp (block form) also known as tamarind paste, is from Asian food shops.

• Jaggery is an unrefined sugar from selected delis, spice shops, Asian or Indian food shops.

As seen in Feast magazine, Issue 11, pg85.

Photography by Jason Loucas.