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    Home » Quick & Easy

    Tamarind Dipping Sauce

    March 29, 2021 by untoldrecipesbynosheen Leave a Comment

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    This Tamarind Dipping Sauce is delicious enough to eat on it's own and is my favorite chutney for many of my recipes! This original recipe led to the creation of my sugar free imli tamarind chutney recipe which is often my go to as this one has loads of sugar. However, for Ramadan I always make a big batch of this original version.

    tamarind dipping sauce

    The recipe is simple but a bit time consuming as the tamarind has to soak for a while to get the pulp ready for the sauce. I usually make a large batch and freeze it in portions to counter this. The sauce is easy to freeze and I defrost it as and when I need to use it.

    Soak The Pulp

    Most people simply soak their tamarind in hot water but I find that boiling it yields more of the pulp so it's my preferred method. Once the water reaches boiling point, shut the stove off. The hot water softens the pulp and loosens it as the mixture reaches room temperature. Every fifteen minutes or so I use a spoon to break the block of tamarind apart to help the process.

    tamarind soaked in water

    Prepare The Pulp

    The picture below illustrates what the mixture looks like after the tamarind is done soaking. At this point, I remove the pits and fibre using a fine mesh strainer. I place small portions at a time in the strainer and use a spoon to work it through, using a little bit of water as necessary to help with the straining.

    tamarind pulp

    Cook The Sauce

    After the pulp is strained, it needs to be cooked with a little sugar and chaat masala. Chaat Masala can be purchased at any South Asian grocery store or ordered here . It's a unique blend of spices often used in Pakistani and Indian savory snacks.

    The sugar is what makes the sauce dark and thick as it caramelizes. If the pulp is too thick after the soaking and straining a little bit of water can be added. Conversely, if your mixture is too thin then just cook it a bit longer and it will thicken.

    Recipe Pairings For The Tamarind Dipping Sauce

    The following recipes pair perfectly with this dipping sauce. Try them!

    • easy potato samosa recipe
    • bun kabab slider recipe
    • chicken pakora kebab
    • khatti meethi aloo chaat
    • seekh kebab
    tamarind dipping sauce

    Tamarind Dipping Sauce

    Nosheen Babar
    This sweet and sour Tamarind Dipping Sauce is made with three simple ingredients. Perfect with samosas, pakoras and anything else you fancy!
    5 from 1 vote
    Print Recipe
    Print Recipe
    Prep Time 2 hrs
    Cook Time 30 mins
    Total Time 2 hrs 30 mins
    Course Side Dish
    Cuisine Indian, Pakistani
    Servings 16 people
    Calories 54 kcal

    Ingredients
      

    • ½ cup tamarind
    • 3 cups water
    • ¾ cups sugar
    • 2 tbsp chaat masala

    Instructions
     

    • Add the tamarind and water to a sauce pan and bring to a full rolling boil
    • As soon as you reach the first boil turn the stove off and leave the mixture in a covered pan
    • After 2 hours you will have a thick pulp
    • Run the pulp through a fine meshed strainer to remove any pits and fibre
    • Place the strained mixture back in your saucepan with the sugar and chaat masala and bring to a boil, cook at a simmer for 30 minutes or until it starts to thicken
    • Cool and refrigerate for up to 1 week or freeze for up to 3 months

    Nutrition

    Serving: 1gCalories: 54kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 47mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 1mgCalcium: 6mgIron: 1mg
    Keyword chutney, Dipping Sauce, Imli Chutney, Tamarind Chutney
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

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