Low Sodium Tamarind Sauce
Tangy, slightly sweet, and bursting with bold flavors, this Low Sodium Tamarind Sauce is a game-changer for your favorite dishes. Made with tamarind paste, date syrup (or maple syrup), fresh ginger, garlic, and aromatic spices like cumin and coriander, this sauce delivers the perfect balance of zesty and savory notes—all while being heart-healthy with reduced sodium. The addition of apple cider vinegar and a hint of low sodium soy sauce (or coconut aminos for a gluten-free option) enhances the depth of flavor, making it ideal for dipping, drizzling, or marinating. Quick and easy to make, this versatile condiment takes just 15 minutes from prep to finish and can be stored for up to a week. Whether you're roasting vegetables, grilling meats, or adding a twist to salads, this homemade tamarind sauce is the perfect low-sodium addition to your culinary repertoire!
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Recipe Information
Ingredients
- 3 tablespoons Tamarind paste
- 1 cup Filtered water
- 2 tablespoons Date syrup (or maple syrup)
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 teaspoons Low sodium soy sauce (or coconut aminos for gluten-free)
- 0.5 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Ground coriander
- 0.25 teaspoon Black pepper
Instructions
In a small saucepan, combine tamarind paste and filtered water. Stir to dissolve the tamarind paste.
Add the date syrup (or maple syrup), apple cider vinegar, minced garlic, grated ginger, and low sodium soy sauce (or coconut aminos) to the saucepan. Mix well to combine.
Sprinkle in the paprika, ground cumin, ground coriander, and black pepper. Stir to evenly integrate the spices into the sauce.
Bring the mixture to a gentle simmer over medium heat. Lower the heat and let it simmer for 5-8 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Remove the saucepan from heat and let the sauce cool for a few minutes.
If a smoother texture is desired, strain the sauce through a fine mesh strainer or blend it using an immersion blender.
Transfer the tamarind sauce to an airtight container and store in the refrigerator for up to 1 week.
Serve as a dip, drizzle over roasted vegetables, or use as a marinade for grilling.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 48.3 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 592 mg | 13% | |
*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.
