Tamarind Glaze

Tamarind Glaze

Tangy tamarind pulp simmers with brown sugar and spices into a sticky, dark glaze.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat

This glaze balances sour tamarind against brown sugar sweetness, deepened with garlic, ginger, and a touch of chili heat. Simmering reduces it to a syrupy consistency perfect for brushing over grilled meats, glazing roasted vegetables, or stirring into stir-fries. It keeps well refrigerated, making it a useful make-ahead condiment for weeknight cooking.

Ingredients

  • 1 cup tamarind pulp (seedless, from a block)
  • 1 1/2 cups water, divided
  • 3/4 cup packed brown sugar
  • 3 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil

Method

  1. Break the tamarind pulp into chunks and place in a bowl with 1 cup of hot water. Let soak, mashing occasionally with a fork, until softened.

  2. Push the softened tamarind through a fine mesh strainer into a bowl, pressing with a spatula to extract the pulp and discarding the fibers and seeds.

  3. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.

  4. Stir in the strained tamarind pulp, remaining 1/2 cup water, brown sugar, soy sauce, red pepper flakes, and salt. Bring to a simmer over medium heat.

  5. Reduce heat to medium-low and simmer, stirring occasionally, until the glaze thickens to a syrupy consistency that coats the back of a spoon.

  6. Remove from heat and let cool to room temperature; the glaze will continue to thicken slightly as it cools.

  7. Transfer to a jar or airtight container and refrigerate until ready to use.

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    Tamarind Glaze

    This glaze balances sour tamarind against brown sugar sweetness, deepened with garlic, ginger, and a touch of chili heat. Simmering reduces it to a syrupy consistency perfect for brushing over grilled meats, glazing roasted vegetables, or stirring into stir-fries. It keeps well refrigerated, making it a useful make-ahead condiment for weeknight cooking.

    30 min 16 oz 45 cal

    Ingredients

    • 1 cup tamarind pulp (seedless, from a block)
    • 1 1/2 cups water, divided
    • 3/4 cup packed brown sugar
    • 3 tablespoons soy sauce
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon salt
    • 1 tablespoon vegetable oil

    Method

    1. 1

      Break the tamarind pulp into chunks and place in a bowl with 1 cup of hot water. Let soak, mashing occasionally with a fork, until softened.

    2. 2

      Push the softened tamarind through a fine mesh strainer into a bowl, pressing with a spatula to extract the pulp and discarding the fibers and seeds.

    3. 3

      Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.

    4. 4

      Stir in the strained tamarind pulp, remaining 1/2 cup water, brown sugar, soy sauce, red pepper flakes, and salt. Bring to a simmer over medium heat.

    5. 5

      Reduce heat to medium-low and simmer, stirring occasionally, until the glaze thickens to a syrupy consistency that coats the back of a spoon.

    6. 6

      Remove from heat and let cool to room temperature; the glaze will continue to thicken slightly as it cools.

    7. 7

      Transfer to a jar or airtight container and refrigerate until ready to use.