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Tamarind Sauce
- Makes About
¾ Cup
- Difficulty
Easy
By Naomi Duguid
Published 2012
Like tamarind sauces in India, this is used as a dipping sauce for deep-fried snacks. It’s also good drizzled on rice. The tartness of the tamarind is balanced by a little sugar, there’s the pungency from the garlic, and the chile heat keeps the flavors alive in your mouth. Tamarind sauce is at its best freshly made.
Ingredients
¼ cup ½ cup 2
Method
Place the tamarind pulp in a small bowl, add the water, and soak for about 10 minutes.
Mash the tamarind with a fork (or use your fingers) to separate the seeds and fibers from the pulp. Place a sieve over a bowl and press the tamarind through the sieve, using the back of a spoon to extract as much liquid as possible from the pulp; set the tamarind liquid aside.
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