Dairy-Free Tamarind Sauce
Elevate your culinary creations with this tangy and rich Dairy-Free Tamarind Sauce, a versatile condiment perfect for dipping, glazing, or drizzling. Made with seedless tamarind pulp, coconut sugar, and an aromatic blend of spices like cumin, coriander, and paprika, this recipe is naturally dairy-free and balances sweet, sour, and mildly spiced flavors. With just 25 minutes of total prep and cook time, it's quick and easy to make, using fresh garlic and optional chili powder for an extra kick. Ideal for pairing with spring rolls, roasted vegetables, or rice dishes, this homemade tamarind sauce is as delicious as it is adaptable, and it keeps well for up to two weeks in the refrigerator. Perfect for vegan and gluten-free recipes, this sauce will become your go-to kitchen staple for bold, exotic flavors!
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Recipe Information
Ingredients
- 100 grams Tamarind pulp (seedless)
- 250 milliliters Hot water
- 50 grams Coconut sugar (or brown sugar)
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.25 teaspoon Chili powder (optional, for heat)
- 2 cloves Fresh garlic (minced)
- 125 milliliters Water
Instructions
In a small bowl, combine the tamarind pulp with the hot water. Let it soak for 10 minutes to soften.
Using clean hands or a spoon, mash the tamarind pulp in the water to release its juice. Strain the mixture through a fine mesh sieve into a bowl, discarding any solids. You should have a smooth tamarind concentrate.
In a saucepan over medium heat, add the strained tamarind concentrate, coconut sugar, salt, ground cumin, ground coriander, paprika, and chili powder (if using). Stir well to combine.
Add the minced garlic and the additional 125 milliliters of water to the saucepan. Stir to ensure everything is evenly mixed.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Remove the saucepan from heat and let the sauce cool to room temperature. Taste and adjust the seasoning if needed.
Transfer the tamarind sauce to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.
Use the sauce as a dipping sauce for spring rolls, a glaze for roasted vegetables, or a tangy drizzle over rice dishes.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 89.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
