Cipollini onions have a distinctive shape - small and flat - so we like to serve them whole, alongside chicken, fish and lamb on a large family-style platter.
- 1 cup water
- 1 cup cider vinegar
- 3/4 cup fresh apple juice
- 1/2 cup tomato paste
- 1/4 cup minced pitted dates
- 3 tbsp blackstrap molasses
- 3 tbsp tamarind pulp
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground cardamom
- Salt and freshly cracked black pepper
In a saucepan, combine water, vinegar, apple juice, tomato paste, dates, molasses, tamarind, cloves, allspice and cardamom. Bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 10 minutes.
Transfer mixture to a blender and purée until smooth. Transfer to a bowl and let cool. Season to taste with salt and pepper.
Make ahead: Cover and refrigerate for up to 1 week.