Ingredients
1 cup tamarind pulp
1 cup water
½ cup brown sugar (or jaggery for a more traditional taste)
2 cloves garlic, minced
1 tsp red chili powder (adjust to taste)
½ tsp salt
½ tsp cumin powder
½ tsp coriander powder
Instructions
Prepare the Tamarind Pulp: If using fresh tamarind, soak the pods in warm water for 20 minutes. Mash and strain the pulp to remove fibers and seeds.
Combine Ingredients: In a saucepan, mix the tamarind pulp, water, brown sugar, garlic, red chili powder, salt, cumin, and coriander powder.
Simmer the Sauce: Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally until it thickens.
Adjust Consistency: If the sauce is too thick, add a little water. If too thin, simmer for a few more minutes.
Strain for Smoothness: For a silky texture, strain the sauce through a fine mesh sieve.
Cool and Store: Let the sauce cool before transferring it to an airtight container. Store in the refrigerator for up to two weeks or freeze in portions for longer storage.
Notes
Adjust the sweetness by adding more or less sugar.
For extra spice, add a pinch of cayenne pepper.
Pairs beautifully with Indian, Thai, and Mexican dishes.
For a smoky twist, add a dash of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment, Sauce
- Cuisine: Indian, Thai, Mexican
Nutrition
- Serving Size: 1
- Calories: 25 kcal
- Sugar: 5g
- Sodium: 50mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0
- Cholesterol: 0mg
Keywords: Tamarind Sauce