2 cups of pitted dates (divided)
1/2 cup plus 2 Tbs cider vinegar
1/4 cup sugar
1 Tbs of chili powder (or to taste)
salt to taste
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic
In a food processor blend together 1 1/2 cups of pitted dates, 1/2 cup of vinegar, salt, sugar, ginger, garlic, and chili powder until it forms a coarse paste. Remove paste to a pan. Then take the remaining half cup of dates and pulse until it's forms a coarse chop and add it to the date paste (this step also helps clean out all the paste from the food processor). Add 2 Tbs of vinegar to a pan with the date mixture and cook on medium low heat until it starts to bubble gently and become sticky(about 8-10 minutes). Taste for the balance of salt, chili, sweet and tart (from the vinegar). Add a little more of any component that is not balanced. Allow to cool and serve with rice and curry or roasted meats. Keep in an airtight container in the fridge. Enjoy.
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