Tamarind Sauce is a wonderfully sweet and tangy condiment that will take your meals on a flavorful journey to India! This favorite dip mixes the sharp taste of dried seedless tamarind with the sweet touch of jaggery.
What You’ll Find On This Page
It’s spiced up with a bit of ginger and the comforting warmth of cumin, plus some traditional Indian spices that really make it stand out. In this post, I’ll show you how to make this classic sauce. Let's get started!
Discover More Party Dips:
Ingredients and Substitutions Overview
For this Tamarind Sauce, you'll need just a few simple ingredients, all of which are readily available at most Indian grocery stores. Here's what you'll need, along with some adaptable options to fit what's in your pantry:
- Tamarind: I've used dried seedless tamarind. If you only have tamarind with seeds, that's fine too—just make sure to remove the seeds before using.
- Jaggery: Jaggery powder sweetens the sauce and adds a lovely sticky texture. To capture the true essence of Indian Tamarind Sauce, jaggery powder is your best bet.
- Ginger Powder: This brings a warm flavor to the sauce and helps with digestion. If you like a bit of spice, feel free to add some chili flakes, though they're completely optional.
- Cumin Seeds: These add a wonderful fresh aroma and also aid in digestion.
- Oil: Any cooking oil you prefer works here; it’s used for tempering the sauce.
How to Make Tamarind Sauce at Home?
Get ready to bring a tangy twist to your meals with our easy tamarind sauce recipe. We've made it simple with clear step-by-step instructions, helpful images, and a convenient video guide. Check out the recipe below to start making this flavorful sauce!
Discover More Tamarind and Sauce Recipes:
- Tamarind Paste
- Szechuan Sauce
- Sweet Chili Sauce
- Kung Pao Sauce
- Orange Sauce
- General Tso's Sauce
- Stir Fry Sauce
Tamarind Sauce
Ingredients
- ½ lb Tamarind, seedless
- 2 cups Water
- 2 tsp Oil
- ½ cup Jaggery Powder
- ½ tsp Cumin Seeds
- 1 tsp Ginger Powder
- ½ tsp Chili Flakes, optional
- Salt, as needed
Instructions
Making Tamarind Sauce
- In a medium saucepan over medium heat, combine seedless tamarind and water to cover it. Stir to mix well.
- Allow the mixture to come to a boil. Continue boiling until the tamarind is soft and begins to break down.
- Use a spoon or potato masher to mash the softened tamarind directly in the pan. Once it becomes mushy, cook for an additional 2 minutes to enhance the flavors.
- Remove the pan from the heat. Set a fine-mesh sieve over a bowl and strain the mixture to separate the liquid from the pulp. Reserve the pulp for other uses—check the recipe notes for suggestions.
- In a separate pan, heat a small amount of oil over medium heat. Add cumin seeds and fry them until they begin to sizzle and pop, releasing their aroma.
- To the spices, add the strained tamarind liquid, ginger powder, salt, and jaggery powder. Stir everything together to ensure the jaggery dissolves completely.
- Bring the mixture to a boil and let it cook for 3 to 5 minutes. If you prefer a spicy kick, add chili flakes during this step.
- Reduce the heat to low and allow the sauce to simmer gently. Continue cooking until the sauce thickens and becomes sticky. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Once done, remove the sauce from heat and let it cool before transferring to a container for storage.
Serving
- Enjoy the sweet and tangy taste of this Tamarind Sauce as a dip with beloved Indian street foods like Samosas and Aloo Chaat. It also serves as the perfect condiment for traditional dishes such as sambar and rasam. For more pairing ideas, check out our 'How to Use' section below.
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
- Tamarind Choice: I usually use dried seedless tamarind, but you can also use tamarind concentrate for convenience. If you opt for concentrate, remember to dilute it with water to match the thickness of traditional tamarind paste. Mix it with jaggery and the other ingredients until you get a thick, sticky consistency.
- Heat Intensity: This sauce is great for both dipping and cooking. To keep it versatile, I’ve skipped adding chat masala, chili powder, and amchur powder, which are typically found in dipping sauces.
- Consistency Adjustments: The thickness of the sauce can vary based on personal preference or the dish it's being used with. If you prefer a thinner sauce, you can adjust the consistency by adding a little warm water until it reaches your desired thickness.
- Balancing Flavors: Tamarind has a very pronounced sour taste, so balancing it with the sweetness of jaggery is key. If your sauce is too tart, add a bit more jaggery; if it’s too sweet, add a bit more tamarind.
- Using Leftover Tamarind: If you have any tamarind concentrate or pulp left, don’t throw it away. Store it in the refrigerator and use it in other dishes like rasam, sambar, chutney, or curries that call for tamarind.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
How to Use this Tamarind Sauce?
Tamarind sauce is incredibly versatile, and here’s how you can make the most of it:
- Snack Pairing: This sauce is perfect with popular snacks like samosas and vadas. Its sweet and tangy flavors enhance these treats, making them even more irresistible.
- Traditional Uses: Incorporate it into classic dishes like sambar and rasam for an extra layer of flavor. The tangy kick of the tamarind beautifully complements these comforting recipes.
- Street Food: Elevate street food favorites like Samosa Chaat and Aloo chaat by drizzling them with this sauce. It adds a delicious complexity that brings out the best in these vibrant dishes.
- Curries: Don't hesitate to mix this sauce into various curries, whether they're vegetarian or meat-based. It works wonderfully with fish curry, lamb vindaloo, and chicken ghee roast, providing a tangy flavor that balances the richness of these dishes.
Storage Suggestions
To ensure your Tamarind Sauce stays fresh and tasty, store it in an airtight container and keep it in the refrigerator. This way, it will maintain its best quality for up to 4 months.
Alyssa Johnson says
Hello! I'm very excited to try this sauce recipe for my homemade samosas! I cannot find the tamarind seeds where I live but Whole Foods has a 12 oz jar of tamarind "puree". Is that the same thing as tamarind concentrate? If so, how much of the 12 oz would I use for this recipe?
Thank you!
Sangeetha Vel says
Hi Alyssa,
Thanks for checking. You can always find the tamarind in Indian grocery stores if have anything nearby. Concentrate is thick and puree is usually little diluted. So, per my understanding you can use 5 oz of puree with 3-4 oz water to replace the tamarind here. But just to sure, I haven't personally used puree to try this recipe but it is a good measurement to start with. If you go with puree, you can start the process from step 5 mentioned in the recipe card above. And I will be happy to hear how it turns out for you 🙂
Alyssa Johnson says
Great! Thank you for the help!