Tamarind Sauce Recipe

Introduction

Tamarind sauce is a tangy, sweet, and slightly spicy condiment that adds a burst of flavor to a variety of dishes. This homemade version is thick, rich, and perfect for drizzling over snacks, salads, or grilled meats. With simple spices and tamarind pulp, you can create a versatile sauce that brightens any meal.

Ingredients

• 200g block of tamarind pulp
• Water to cover (about 1 ½ cups) plus more if preferred
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala (optional)
• ½ teaspoon dried ginger powder
• ½ teaspoon red chilli powder or to taste
• 1 tablespoon sugar or jaggery (more or less to taste)
• Salt to taste

Instructions

1. Step 1: Break the tamarind block into about six pieces and place them in a small saucepan. Cover with 375ml (1 ½ cups) water and bring to a rolling simmer over medium–high heat. Stir often and cook for about 5 minutes, then remove from heat and let cool for 5 minutes.
2. Step 2: Smash the softened tamarind in the water using a wooden spoon or potato masher until it thickens like ketchup. Strain the mixture through a sieve into a bowl, pressing down on the solids to extract as much pulp as possible. Discard the leftover solids.
3. Step 3: Return the tamarind paste to the saucepan and stir in cumin, chaat masala (if using), dried ginger, red chilli powder, and sugar. Simmer gently for about 3 minutes until the sugar dissolves completely. Adjust the consistency by adding a little water for a thinner sauce or simmer longer for a thicker one.
4. Step 4: Taste the sauce and add salt, sugar, or spices as needed, dissolving any extra sugar over medium heat. Once satisfied, remove from heat and let cool.
5. Step 5: Store the tamarind sauce in a clean squirt bottle or airtight container in the refrigerator for easy use.

Tips & Variations

• Use jaggery instead of sugar for a deeper, more complex sweetness.
• Add a pinch of black salt for a unique, tangy twist.
• Adjust the chili powder to control the heat level to your preference.
• If you prefer a smoother sauce, pass the tamarind pulp through a fine mesh sieve twice.

Storage

Store tamarind sauce in an airtight container or squirt bottle in the refrigerator. It will keep well for up to 2 weeks. Reheat gently on the stove or use it cold as a tangy condiment. Stir well before each use, as natural settling may occur.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use tamarind concentrate instead of tamarind pulp?

Yes, but tamarind concentrate is much stronger, so use less and adjust water and sugar accordingly to balance the flavor.

What dishes pair well with tamarind sauce?

Tamarind sauce complements snacks like samosas and pakoras, grilled meats, salads, and even rice dishes, adding a sweet and sour punch.

Tamarind Sauce Recipe

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★★★★★

4.6 from 101 reviews

This tangy and flavorful Tamarind Sauce is a versatile condiment made from tamarind pulp, infused with aromatic spices like cumin, chaat masala, ginger, and chili powder. Sweetened with sugar or jaggery and simmered to perfection, this sauce is perfect for adding a zesty kick to snacks, chaat, grilled dishes, or as a dipping sauce.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: Approximately 1 cup (250ml) of tamarind sauce 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Main Ingredients

• 200g block of tamarind pulp
• 1 ½ cups (375ml) water, plus more if preferred
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala (optional)
• ½ teaspoon dried ginger powder
• ½ teaspoon red chilli powder, or to taste
• 1 tablespoon sugar or jaggery – more or less to taste
• Salt to taste

Instructions

1. Soften Tamarind: Break the tamarind block into about six pieces and place them in a small saucepan. Cover with 1 ½ cups (375ml) water and bring to a rolling simmer over medium–high heat. Stir often for about 5 minutes, then remove from heat and let it cool for 5 minutes to soften the pulp fully.
2. Extract Tamarind Paste: Use a wooden spoon or potato masher to mash the tamarind in the water until the mixture thickens to a ketchup-like consistency. Strain the mixture through a sieve into a bowl, pressing against the solids to extract as much pulp as possible. Discard the solids remaining in the sieve to obtain a thick smooth tamarind paste.
3. Simmer with Spices: Return the tamarind paste to the saucepan and add cumin powder, chaat masala (if using), dried ginger powder, red chilli powder, and sugar. Simmer gently for about 3 minutes, stirring until the sugar dissolves completely. Adjust consistency by adding more water for a thinner sauce or simmer longer for a thicker sauce. Taste and add salt, sugar, or spices as needed, ensuring any additions dissolve properly over medium heat.
4. Store and Serve: Allow the sauce to cool, then transfer it into a squirt bottle or airtight container and store in the refrigerator. This tamarind sauce can be used as a tangy dip, a drizzle over snacks, or a flavor enhancer in various dishes.

Notes

• Use jaggery for a richer, more complex sweetness instead of sugar.
• Chaat masala is optional but adds a distinctive tangy and spicy flavor.
• Adjust chili powder to your preferred heat level.
• The sauce thickens as it cools; adjust the consistency with water accordingly.
• Store refrigerated in a sealed container and use within 1-2 weeks for best freshness.

Keywords: tamarind sauce, tamarind chutney, Indian condiment, tangy sauce, chaat sauce, tamarind paste recipe, homemade tamarind sauce