Tamarind Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/tamarind-sauce-recipe/
