Tamarind sauce is my favorite sauce as it’s sweet and tangy. I like to drizzle it over everything from samosas to chaat to pakoras. It is so easy to make at a fraction of the price, and it stores very well in the refrigerator for up to a month. I usually make a double batch and keep it in the fridge to use all month long for Ramadan.
What gos into the tamarind sauce
Tamarind
A key ingredient is tamarind, you can use fresh tamarind beans or use seedless tamarind which you can easily find in Asian grocery stores. I used seedless tamarind and cooked it with 2 cups of water to make a paste. Tamarind was very concentrated and kind of dry. You can also let it soak overnight to make a paste or boil it for a few minutes as I did.
If you are not using the seedless tamarind then double the quantity.
Sugar
Tamarind is very sour so to balance it out you need sugar. You can also use jaggery or dates if you prefer but I just used regular sugar.
Spices
Other than sugar you’ll need salt, red chili powder and ginger powder. You can skip ginger powder if you don’t have. I also used dry roasted cumin powder which gives an extra layer of flavor to this imli chutney.
How to store tamarind sauce
Once tamarind sauce comes to room temperature strain it and store in an airtight container and leave it in the refrigerator. Only take out the amount you want to use and leave it in the fridge until you are ready to use. Check for any fungus on the sides of the container especially if the sides of the bottle have some tamarind sauce hanging on there. Keep the sides of the container clean to avoid any fungus and bacteria.
How to use tamarind sauce
Tamarind sauce makes the most delicious side for pakora, samosa, chaat, dahi bhaly, and a lot of other things, enhancing these tasty snacks with its unique blend of sweetness and tanginess that perfectly complements their flavors. Whether drizzled over crispy fried treats or served as a dipping option, this versatile sauce adds a zesty kick, awakening your taste buds and elevating your culinary experience to new heights. It’s not just a condiment; it’s a celebration of flavor that brings friends and family together around the table, making every meal more enjoyable and memorable.
Tamarind Sauce (Imli chutney)
Ingredients
- 4 oz tamarind Seedless (double the quantity if using tamarind with seeds)
- 1 cup sugar
- 2 cups water
- 1/2 tsp red chili
- 1/2 tsp salt
- 1/2 tsp cumin powder dry roasted
- 1/2 tsp ginger powder
Instructions
- In a pan add tamarind and water. Boil it to loosen the tamarind. After about 5 minutes it will form a paste. You can take out any remaining fibers at this point by passing it through a sieve.
- Now add sugar, salt, red chili powder, cumin and ginger powder.
- Mix everything and taste test.
- Let it cool down completely and store it in an airtight container in the fridge for up to a month.