Have you tried this delicious recipe with red wine?
Pour boiling hot water over the tamarind and soak for 30 min. Pour the liquid through a sieve into the preserving pot, bring to a boil with the remaining ingredients, simmer on low heat for 10 min. and cool.
Blend in a hand mixer. Make in the cleaned saucepan another 1-2 min. Pour into the hot sterilized bottles, seal. The sauce is ready for use. Shelf life 2 years The recipe came to South Africa in the 17th century with Malay slaves. The hot, sweet and sour sauce goes well with long grain rice or possibly fatty fish. The dates can also be replaced by other fruits such as fresh or possibly dried apricots, peaches or possibly mangoes.
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