|10.00 ml||fennel — seeds|
|250.00 ml||tamarind — puree|
|100.00 g||dates — pitted|
|1.00||red chilli — chopped|
|180.00 g||palm sugar — or demerara sugar|
|5.00 ml||black mustard seeds|
|1.00||onion — peeled, sliced|
Dry-roast the fennel seeds in a hot frying pan.
Crush them in a pestle and mortar.
Mix with the tamarind, dates, chilli and sugar.
Heat the oil and fry the mustard seeds, star anise and onion until lightly browned.
Add the date mixture and cook over low heat for 30 minutes.
Cool, then chill, covered, until needed.
Tamarind paste, packed in jars, is available from shops that sell Indian spices.