Tamarind Sauce

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Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Although also called a “chutney,” this is really a smooth sauce. As with other tamarind recipes in this book, I use tamarind concentrate rather than going through the hassle of reconstituting fresh pods or dried paste.


  • 2 tablespoons tamarind concentrate
  • 1 cup hot water
  • 1 teaspoon coarse salt
  • 2 teaspoons dark brown sugar
  • 1 teaspoon ground cumin
  • ¼ teaspoon fennel seeds, ground
  • 2 cloves garlic, finely chopped
  • 1 small Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped
  • 2 tablespoons finely chopped shado beni or cilantro leaves


  1. Combine the tamarind concentrate and hot water in a bowl and allow to cool. Stir in the remaining ingredients.
  2. Serve as a condiment with Shark and Bake, Meat Patties, or any other savory turnover or fritter. Store in a glass jar with a tight lid.

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