Pakora dipping sauce with tamarind

Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

More like a tamarind water, this is a very simple version of a tamarind chutney, and is easy to make. Serve as an accompaniment to hot pakoras, such as the Vegetable and chickpea flour fritters.

Preparation 10 minutes + 1 hour soaking (optional)


  • 115 g (4 oz) tamarind pulp
  • 1 teaspoon salt
  • ½ teaspoon chilli powder
  • 2 teaspoons sugar


If your tamarind pulp is very firm, soak it in a bowl of hot water for about 1 hour. Drain the tamarind and push it through a sieve, into a small bowl, discarding the fibres and seeds. Add the remaining ingredients, stir in 125 ml (4 fl oz/ ½ cup) water and mix until well combined.

If your tamarind pulp is already ground into a paste, then just mash it and mix it with the other ingredients.

Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for 1–2 weeks.