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chian's avatar

Does anyone know how you make a tamarind sauce?

Asked by chian (554points) April 12th, 2010

I have the tamarind, all the way from Thailand, bit does anyone know how you actually make it? Does anyone know any really good recipes as well that incorporate tamarind?

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6 Answers

njnyjobs's avatar

First of all, what kind of tamarinds do you have, ripe or unripe?...candied or natural? Depending on the state of your fruit, there’s different ways to prepare the sauce, as well as the corresponding dishes that uses the tamarind. If you provide the answer, a more specific suggestion can be provided to you.

Ltryptophan's avatar

Lots of indian food. It cleans brass well.

emma193's avatar

I have made this recipe twice and love it – takes the better part of a couple of hours because soaking, mashing, and straining the tamarind takes ages but well worth the wait. Also, I would suggest boiling the chutney at the end before putting it in the fridge to make sure all of the bugs are gone and it will last without going off.

yahnyinlondon's avatar

This recipe here may be helpful, although the recipe will depend on the type of cuisine you plan to use the Tamarind in. According to Wikipedia a number of different countries use a Tamarind sauce and the recipes can differ significantly.

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.

about 425 ml (14 fl oz) 1¾ cups
225 g (8 oz) 1 cup Tamarind
900 ml (1½ pints) 3¾ cups Boiling water
1 tsp Salt
piece Fresh root ginger, peeled 2½ cm (1 in) and finely chopped
2 Tbs Raw sugar
1 tsp Hot chilli powder

1. 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.

2. Remove from the heat and spoon into a warmed sauceboat. Set aside to cool slightly before serving.

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