Bengali Mango Tamarind Barbecue Sauce


Preparation info
  • Makes About

    1¾ Cups

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

This recipe is based on a sauce I never actually tasted prior to making it. But the Bengali cab driver who told me about it described it with such passion I could easily imagine its flavor. The sauce belongs to a family of tamarind chutneys popular throughout the Indian subcontinent. Spoon it over grilled meats, poultry, and seafood.


  • cups Tamarind Water or frozen tamarind puree, thawed
  • 1 cup diced ripe mango


  1. Place the Tamarind Water, mango, onion, bell pepper, serrano peppers, ginger, brown sugar, and salt in a heavy saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and let simmer, uncovered, until the mango and onion are very soft, about 20 minutes, stirring often. Stir in the cilantro and lime juice and remove from the heat.