Description
A vibrant, tangy homemade tamarind sauce that transforms simple dishes with its perfect balance of sweet, sour, and savory flavors. Made from scratch with real ingredients in about 15 minutes.
Ingredients
Scale
4 oz tamarind pulp (seedless preferred)
1.5 cups hot water
0.5 cup brown sugar or jaggery
3 tbsp fish sauce (or soy sauce for vegan)
2 tbsp rice vinegar
1 tsp red chili flakes (or to taste)
1 small garlic clove, minced (optional)
Instructions
- Break tamarind pulp into chunks and soak in hot water for 10-15 minutes until soft
- Mash and squeeze the pulp with hands to separate paste from seeds/fibers
- Press mixture through fine-mesh sieve into saucepan, discarding solids
- Add brown sugar, fish sauce, rice vinegar, chili flakes, and optional garlic to pa
- Bring to gentle simmer over medium heat, cook for 5-7 minutes while stirring until sugar dissolves and sauce thickens slightly
- Let cool before using
Notes
Taste and adjust sweetness/heat to preference.
For smoothest texture, be patient when pressing pulp through sieve.
Sauce thickens more as it cools.
Store in refrigerator for up to 2 weeks or freeze for 3 months.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Condiment/Sauce
- Method: Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 tbsp
- Calories: 45 kcal
- Sugar: 10g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: tamarind, sauce, condiment, homemade