Easy Tamarind Sauce Recipe

Name: Easy Tamarind Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 Tablespoons concetrated tamarind paste; 1 C boiling water (You can use less if you want to expedite the cooking process but make sure all the tamarind is covered); 1 Tablespoon jaggery, palm sugar or brown sugar; 1 knob ginger (sliced thinly. Substitute with 1/2 teaspoon ginger powder if necessary); 1 dried chili (cut into ½inch pieces. Substitute with chili powder if needed.); ½ Tablespoon light soy sauce

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Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 3

tamarind chutney tamarind dipping sauce tamarind sauce

Ingredients

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2 Tablespoons concetrated tamarind paste1 C boiling water (You can use less if you want to expedite the cooking process but make sure all the tamarind is covered)1 Tablespoon jaggery, palm sugar or brown sugar1 knob ginger (sliced thinly. Substitute with 1/2 teaspoon ginger powder if necessary)1 dried chili (cut into ½inch pieces. Substitute with chili powder if needed.)½ Tablespoon light soy sauce

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Instructions

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Step 1

Remove 2 Tablespoons of Tamarind paste from the tamarind brick. (More or less- the tamarind is quite sticky so it's hard to be exact.)

Step 2

Place the tamarind in a small bowl with 1 Cup of hot or warm water till the pulp has softened. (The water should have turned brown.)

Step 3

Strain the tamarind liquid through a sieve, making sure to press out all the water.Note: you may need to massage the pulp with your hands to break the strings apart.

Step 4

Discard the seeds and stringy bits left in the sieve. Keep the tamarind water for your sweet tamarind chutney (see below.)

Step 5

Pour the tamarind water into a small saucepan, followed by the soy sauce, brown sugar, ginger and chili. Cook over medium heat to medium-high heat till thick and syrupy. I cooked mine for about 15-20 minutes but you can shorten the time if you want a thinner sauce.

Step 6

Taste and if you've boiled it down a bit too much (and it's become a bit salty), add more sugar and/ or more water.Note: remember to stir every now and then or the sugar will catch at the bottom of the pan!