TAMARIND SAUCE

Simply thinking about eating tamarind makes my mouth water. This delicious fruit is well-known in the Caribbean for being quite sour when ripe and freshly removed from its brown shell. However, that did not stop me from snacking on it as a child; for some reason, I enjoyed its tart yet slightly sweet flavor. To this day, it remains one of my favorite snacks.

Tamarind has African origins and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, Central American, and South American countries. While tamarind is popular in many regions, it is a definite favorite in the Caribbean, reflecting our African and Indian roots. Several Caribbean countries use tamarind to make drinks, snacks, and sauces.

Today, I would like to share with you one of my favorite tamarind treats – tamarind sauce. You can use this as a chutney for your pholourie, saheena, and a variety of local Indo-Trinbagonian treats. It’s perfect atop your bake and shark or smothered on a nice piece of fried fish or chicken. However you choose to enjoy it, it will surely be a hit.

So, with your cooking utensils at the ready, let’s get into it!

*Recipe details
Here is a concise description of each ingredient used in the tamarind sauce recipe:

1. Tamarind: Tropical fruit with a sweet and tangy flavor, commonly used for its rich, dark color.
2. Sugar: Sweetening agent to balance the tartness of tamarind and enhance overall flavor.
3. Shadon Beni: Herb with a strong, aromatic flavor similar to cilantro, adding freshness to the sauce.
4. Garlic: Pungent ingredient that adds depth and savory notes.
5. Masala: Blend of ground spices adding warmth and complexity.
6. Roasted Geera: Roasted cumin seeds for a nutty, smoky flavor.
7. Salt: Seasoning agent to enhance flavors and balance taste.
8. Water: Adjusts sauce consistency and brings ingredients together.
9. Hot Pepper: Adds heat and spiciness to the sauce.
10. Red Pepper Flakes: Optional for additional heat and color.

These ingredients combine to create a flavorful and versatile tamarind sauce for various dishes.

Print Recipe

TAMARIND SAUCE

Author: 3bcc10 Cooking Method: Trini Faves Courses: Dips, Sauces, Seasonings and Rubs Recipe Keys: Corn Free Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Description

This sauce is known for its rich and complex taste that combines sweetness from the tamarind and sugar with tanginess from the tamarind pulp. It often has a deep brown color and a slightly chunky texture due to the presence of tamarind fibers. Tamarind chutney is commonly used as a dipping sauce or condiment to accompany various dishes in Trinibagonian cuisine, adding a burst of flavor to meats, snacks and street foods.

Ingredients

Servings

• 1 - cup Tamarind (shells removed)

• ¹⁄₂ - cup sugar (more if the sauce is still a bit too tart)

• 5 - leaves Shadon Beni, finely chopped

• 3 - teaspoons minced Garlic

• 1 - tablespoon Masala

• ¹⁄₄ - teaspoon Roasted Geera

• 1 - teaspoon Salt

• 1 - cup warm Water

• - Hot Pepper, to taste

• - Pinch of Red Pepper Flakes (optional)

Instructions

1. 1. Add all of your ingredients to a medium-sized mixing bowl. (Add pepper gradually.)
2. 2. Mix well for 2-3 minutes, taste, and add more sugar if needed.
3. Note: The longer this sauce sits, the thicker it becomes, and the better it tastes. Enjoy the tangy and flavorful tamarind sauce with your favorite dishes!

Note

*Cooks Notes 

It is also quite common to cook your tamarind to make tamarind sauce, this helps with achieving a thicker consistency faster. 

Keywords: tamarind, sauce, dip, tamarind chutney, spicy sauce, tangy sauce, tamarind sauce,