Pakora dipping sauce with tamarind

Preparation info

  • Makes

    1 x 250 ml

    • Difficulty


    • Ready in

      10 min

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.


  • 115 g (4 oz) tamarind pulp
  • 1 teaspoon salt


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