Tamarind Ketchup

Name: Tamarind Ketchup
Yield: Makes about 2 cups
Cuisine: Thai
Ingredients: 1 cup tamarind pulp (available at Asian markets, or see Note); 2 garlic cloves, very finely minced, almost to a puree; 2 or 3 Thai chiles, finely minced; 2 tablespoons sugar; 2 tablespoons nam pla or nuoc mam (Asian fish sauce)

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

A lip-smacking, tart, all-purpose dipping sauce for shrimp or fish, or roasted or grilled chicken or other poultry.

Ingredients

1 cup tamarind pulp (available at Asian markets, or see Note)
2 garlic cloves, very finely minced, almost to a puree

Asia
Thailand
Fish course
Sauce
Pescatarian
Gluten-free
South East Asia

Method

Combine the tamarind pulp with the garlic, chiles, sugar, and nam pla. Set aside for an hour; the flavor will “grow” during that period. Taste and adjust the seasoning as necessary. This keeps for weeks in the refrigerator.