Tamarind Sauce

Tamarind Sauce

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This sweet-sour sauce from southern India is often served with Pakoras. If raw sugar is unobtainable, use soft brown sugar or molasses or dark treacle instead.
Calories: 643


  • 8 oz Tamarind
  • 1 1/2 pints Boiling water
  • 1 tsp Salt
  • piece Fresh root ginger peeled 2 1/2 cm (1 in) and finely chopped
  • 2 Tbs Raw sugar
  • 1 tsp Hot chilli powder


  • Put the tamarind into a bowl and pour over the boiling water. Set aside until the mixture is cool. Pour the mixture through a fine strainer into a saucepan, using the back of a wooden spoon to push through as much of the softened tamarind pulp as possible. Discard the contents of the strainer. Stir the salt, ginger, sugar and chilli powder into the pan and simmer gently for 20 minutes, stirring occasionally.
  • Remove from the heat and spoon into a warmed sauceboat. Set aside to cool slightly before serving.


makes about 425 ml (14 fl oz)
Calories: 643 kcal
Carbohydrates: 167 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 2458 mg
Potassium: 1471 mg
Fiber: 12 g
Sugar: 154 g
Vitamin A: 661 IU
Vitamin C: 8 mg
Calcium: 200 mg
Iron: 7 mg
Cuisine Indian
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