Tamarind Sauce is a classic Indian dip with a delightful sweet and tangy flavor, enhanced by zesty ginger and warm cumin. Perfect for dipping samosas or adding a flavor boost to your curries, this sauce is a must-try for lovers of vibrant Indian cuisine.
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.
Notes
Here are my top tips to help you perfect your Tamarind Sauce:
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.