Tamarind sauce is a sweet and tangy condiment that’s often used in Indian and Thai dishes. It’s wonderful as a dipping sauce for savory foods like samosas.
This recipe for tamarind sauce is easy to make and takes about 20 minutes. Serve it as a dipping sauce alongside samosas or add it to other dishes for a boost of tangy flavor!
What Is Tamarind Sauce?
Tamarind sauce is made from tamarind fruit. It’s a thick sauce with flavors that include sweet, tangy, sour, salty, and spicy. Tamarind sauce is often served as a dipping sauce for savory snacks like samosas and it’s a key ingredient in authentic Pad Thai.
What Does Tamarind Sauce Taste Like?
Tamarind sauce is very sweet with a distinctive tangy, sour, salty, and slightly spicy flavor. It perfectly complements savory dishes like Pad Thai and Samosas.
Ingredients You’ll Need
- tamarind
- water
- oil
- cumin seeds
- jaggery powder
- ginger powder
- optional chili flakes
- salt
(Note: Full recipe is at the bottom of the post)
How to Make Tamarind Sauce
- In a large pan over medium heat, add the tamarind and water. Stir well.
- Bring to a boil and cook until the tamarind softens.
- Mash the tamarind with a potato masher until it becomes mushy. Cook for an additional two minutes.
- Remove the tamarind mixture from the heat and place in a strainer over a bowl. Reserve the tamarind liquid. Set the leftover tamarind pulp aside for another use.
- In a pan over medium heat, add the oil and the cumin seeds. Heat until the seeds begin to sizzle.
- Pour in the reserved tamarind liquid, jaggery powder and ginger powder. Stir to mix well.
- Boil the mixture for 3 to 5 minutes. If using chili flakes, add them now along with the salt.
- Simmer the sauce until it begins to turn thick and sticky. Remove from the heat and serve as a dip with samosas and other Indian street foods. Tamarind sauce can also be used as a condiment to flavor stews, braises, and curries.
Tips and Tricks
- The recipe uses dried seedless tamarind but tamarind concentrate can be used as well. If using tamarind concentrate, dilute it with water before mixing it with the other ingredients to create a thick sauce.
- Tamarind sauce should be stored in an airtight container and refrigerated for 5-7 days.
How to Freeze Tamarind Sauce
Place tamarind sauce in a freezer-safe container and store in the freezer for 2-3 months. When ready to use, thaw in the fridge and then reheat. Note that the sauce may lose some flavor.
Ways to Use Tamarind Sauce
Tamarind sauce is often served as a dipping sauce for savory Indian street foods like samosas. It is also used as a condiment in Thai dishes including Pad Thai and curries.
Is Tamarind Sauce The Same As Soy Sauce?
No. Tamarind sauce is made from tamarind fruit, water, and spices. It has a thick texture and a sweet, salty, tangy, and spicy flavor. Soy sauce is a thin fermented sauce that’s made from soybeans, salt, and wheat.
Easy Tamarind Sauce Recipe
Ingredients
- ½ pound tamarind seedless
- 2 cups water
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- ½ cup jaggery powder
- 1 teaspoon ginger powder
- ½ teaspoon chili flakes optional
- salt as needed
Instructions
- In a large pan over medium heat, add the tamarind and water. Stir well.
- Bring to a boil and cook until the tamarind softens.
- Mash the tamarind with a potato masher until it becomes mushy. Cook for an additional two minutes.
- Remove the tamarind mixture from the heat and place in a strainer over a bowl. Reserve the tamarind liquid. Set the leftover tamarind pulp aside for another use.
- In a pan over medium heat, add the oil and the cumin seeds. Heat until the seeds begin to sizzle.
- Pour in the reserved tamarind liquid, jaggery powder and ginger powder. Stir to mix well.
- Boil the mixture for 3 to 5 minutes. If using chili flakes, add them now along with the salt.
- Simmer the sauce until it begins to turn thick and sticky. Remove from the heat and serve as a dip with samosas and other Indian street foods. Tamarind sauce can also be used as a condiment to flavor stews, braises, and curries.
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