Gareth’s Tamarind and Date Dipping Sauce

This is a simple recipe for a great dipping sauce, with a couple of off the wall ingredients to give it a bit of a kick. Superb with Rustic Pub Scotch Eggs as well as pretty much anything cooked al fresco in the Great British Summer … whenever that might happen.

Gareth’s Tamarind and Date Dipping Sauce

20 mins preparation
2 hrs cooking (mostly unattended)
Approx. 600 ml

The recipe is reproduced here with the permission of its creator, Gareth Webster.


  • Large pan
  • Sieve
  • Sharp knife
  • Chopping board
  • Food blender or Nutribullet
  • Empty jam jars


  • 800g chopped tomatoes
  • 1 onion, finely chopped
  • 125g chopped dates
  • 2 applies, cored and finely chopped
  • 75g dark brown sugar
  • 3 tbsp treacle
  • 2 tbsp tamarind pulp
  • 175ml malt vinegar
  • 2 tsp Worcester sauce*
  • 2 tsp mustard powder*
  • 1 tsp cayenne*
  • 1 tsp paprika*
The sauce does have a bit of a spicy kick. This can be reduced by halving the quantity of the asterisked (*) ingredients.


  1. Soak tamarind in water.
  2. Sieve the pulp.
  3. In a large pan, fry the onion until brown.
  4. Add all of the other ingredients directly into the pan, including the Tamarind pulp.
  5. Simmer for an hour. Whilst the sauce is simmering, sterilise the jam jars.
  6. Leave to cool for an hour.
  7. Blitz in a food blender.
  8. Drain through a sieve into the sterilised jam jars.

Hints and Tips

  • If fresh tamarind is not available, you can use 2 tbsp of tamarind paste.
  • Using a Nutribullet will liquidise the ingredients, so no need to use a sieve.

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