Tamarind Sauce

Tamarind Sauce

Tangy, sweet-sour tamarind sauce simmered with jaggery and warm spices.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

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

This tamarind sauce balances fruity tartness with deep caramel sweetness and a hint of warm spice, made by simmering tamarind pulp with jaggery, ginger, and cumin until glossy. It thickens into a versatile dipping sauce for samosas and chaat, or a glaze for grilled meats.

Ingredients

  • 8 ounces seedless tamarind pulp block, broken into pieces
  • 2 1/2 cups water, divided
  • 3/4 cup jaggery or dark brown sugar, grated or packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground black salt
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground fennel seed
  • 1/8 teaspoon ground cinnamon

Method

  1. Break the tamarind pulp into a small saucepan and add 1 1/2 cups water. Bring to a simmer over medium heat, stirring occasionally to break up the pulp.

  2. Remove from heat and let the mixture cool for 10 minutes, then press through a fine-mesh strainer into a bowl, scraping and discarding the fibers and seeds left behind.

  3. Return the strained tamarind liquid to the saucepan and stir in the remaining 1 cup water, jaggery, cumin, ginger, black salt, sea salt, cayenne, fennel, and cinnamon.

  4. Bring the mixture to a simmer over medium heat, stirring until the jaggery fully dissolves.

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

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

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

Rate this recipe

★ 3.5 (1)

Tamarind Sauce

This tamarind sauce balances fruity tartness with deep caramel sweetness and a hint of warm spice, made by simmering tamarind pulp with jaggery, ginger, and cumin until glossy. It thickens into a versatile dipping sauce for samosas and chaat, or a glaze for grilled meats.

45 min 16 oz 45 cal

Ingredients

  • 8 ounces seedless tamarind pulp block, broken into pieces
  • 2 1/2 cups water, divided
  • 3/4 cup jaggery or dark brown sugar, grated or packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground black salt
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground fennel seed
  • 1/8 teaspoon ground cinnamon

Method

  1. 1

    Break the tamarind pulp into a small saucepan and add 1 1/2 cups water. Bring to a simmer over medium heat, stirring occasionally to break up the pulp.

  2. 2

    Remove from heat and let the mixture cool for 10 minutes, then press through a fine-mesh strainer into a bowl, scraping and discarding the fibers and seeds left behind.

  3. 3

    Return the strained tamarind liquid to the saucepan and stir in the remaining 1 cup water, jaggery, cumin, ginger, black salt, sea salt, cayenne, fennel, and cinnamon.

  4. 4

    Bring the mixture to a simmer over medium heat, stirring until the jaggery fully dissolves.

  5. 5

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

  6. 6

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

  7. 7

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