Tamarind Sauce

Preparation info
  • Makes About

    ¾ Cup

    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

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.



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.

If you have a