Substitute Tamarind Paste

1 tbsp dates
1 tbsp prunes
1 tbsp dried apricots
1 tbsp lemon juice

Chop the dates, prunes, and apricots into fine pieces and add the lemon juice.
Tamarind pulp is most often made into a drink or candy. However, in a thicker paste form, it also can be incorporated into grilling glazes, curries and barbecue sauces. During last 15 minutes of grilling, baste with some of the tamarind barbecue sauce which follows.

Tamarind Barbecue Sauce
2 tbsp EVO oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tbsp grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp freshly ground pepper
1/2tsp cardamom
1/2tsp ground cinnamon
1/8tsp ground cloves
1/8tsp ground nutmeg
1 large can plum tomatoes and juices
1 c water
1/4c light brown sugar
3 tbsp tamarind paste
1 hot pepper, seeded and chopped
1/4c coarsely chopped cilantro
Kosher Salt
ground pepper

To make the sauce: Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and hot pepper and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor. Process until smooth. Season with salt and pepper to taste. Let cool.