Tamarind Sauce
Elevate your dishes with the bold and complex flavors of homemade Tamarind Sauce—a perfect blend of tangy, sweet, and spicy notes that tantalize the taste buds. This versatile recipe combines rich tamarind pulp, earthy cumin, and a touch of heat from chili flakes, balanced by the natural sweetness of brown sugar and the umami depth of soy sauce. Infused with grated ginger and minced garlic, this sauce delivers an irresistible aroma and a punch of flavor in every spoonful. Ready in under 30 minutes, Tamarind Sauce is ideal for drizzling over salads, as a dipping sauce for appetizers, or as a zesty glaze for grilled meats and vegetables. With its easy preparation and long shelf life, this recipe is a go-to for adding a gourmet twist to your everyday meals. Perfect for fans of bold flavors, this tamarind creation is sure to be a staple in your kitchen!
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Recipe Information
Ingredients
- 200 grams tamarind pulp
- 500 milliliters water
- 100 grams brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon ginger (grated)
- 1 teaspoon garlic (minced)
- 1 teaspoon chili flakes
- 1 teaspoon cumin powder
- 1 pinch salt
Instructions
Place the tamarind pulp in a medium-sized bowl and pour the 500ml of water over it. Let it soak for about 10 minutes until the pulp softens.
After soaking, use your hands to mash the tamarind, fully dissolving it in the water. Strain the mixture through a fine sieve into a saucepan to remove seeds and fibers.
Place the saucepan over medium heat. Add the brown sugar, soy sauce, grated ginger, minced garlic, chili flakes, cumin powder, and a pinch of salt to the strained tamarind liquid.
Stir the mixture continuously as it heats to ensure the sugar dissolves completely and the ingredients combine well.
Once the sauce begins to simmer, lower the heat and let it cook for about 10-15 minutes until it thickens slightly, stirring occasionally.
Taste the sauce and adjust seasoning if needed by adding extra salt or sugar for balance.
Remove the sauce from the heat and allow it to cool before transferring it to a clean jar or bottle.
Store the tamarind sauce in the refrigerator for up to two weeks. Shake well before each use.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 193.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1405 mg | 30% | |
*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.
