CHILLI HONEY TAMARIND SAUCE

This is a dip I created using tamarind for sourness instead of vinegar. The fruity sauce is sweetened by honey instead. You can also add mint for a refreshing lift.

Makes about 150ml

• 2 tablespoons tamarind pulp
• 2 tablespoons runny honey
• 1 tablespoon good soy sauce
• 3 bird’s-eye chillies, chopped
• a squeeze of lime
• a small handful fresh mint leaves, chopped (optional)

1. Soak the tamarind pulp in about 8 tablespoons of hot water for 15 minutes, until softened. Massage the pulp and squeeze out the juices.
2. Combine the watery tamarind paste, honey, soy sauce, chillies and lime juice, stirring well to mix and adjusting to taste.
3. Stir in the mint leaves, if using. Leave the sauce for an hour – the flavours meld and the mint becomes more pronounced.

 Note: Great for dressing raw salads too (see cabbage apple slaw, here).