If you’re looking for more tasty homemade sauces to level up your favorite Asian dishes with then try hoisin sauce, yum yum sauce, or this teriyaki sauce!
What is Tamarind Sauce?
Tamarind sauce has a distinct flavor that you will fall in love with! The base of this sauce uses the pulp of tamarind fruit. The flavor is quite sour before adding the rest of the sauce ingredients. The soy sauce, vinegar, sugar, and spices balance out the sour and help to complement all the flavors of the sauce. It is most commonly served as a dipping sauce for recipes like these tasty samosas. Tamarind sauce can also be used as a marinade, glaze, or drizzled on top of recipes to add a little “zing” to your culinary experience! You’re going to love this savory, sweet sauce that elevates whatever you serve it on. It’s tangy, thick, and a perfect blend of sweet and spice. Enjoy it as a dipping sauce with tandoori chicken, or drizzled on top of this easy pad Thai recipe!
Ingredients Needed
Tamarind paste is key in creating this sauce, so make sure you have this important ingredient! Find the list of measurements for each ingredient located in the recipe card below.
Tamarind Paste: Find tamarind paste at the Asian market or online. Water: Helps break down the paste as it heats through. Soy Sauce: Feel free to use low-sodium soy sauce, just adjust the salt later. Apple Cider Vinegar: Adds an acidic tangy element to the sauce. Cayenne Pepper: Use more if you like it with a little kick! Ground Cumin and Ground Ginger: The combination of cumin and ginger adds to the flavor of this sauce. Brown Sugar: Adds sweetness to the sauce and balances out the sour and tangy flavors. Salt: Season with salt to taste.
Tamarind Sauce Recipe
Follow my easy-to-follow instructions below to make this homemade tamarind sauce. Plus, it will store well for you to use your homemade sauce over and over again.
In the Refrigerator: Tamarind sauce will last in the refrigerator for up to 1 month. Store in an airtight container or a condiment bottle. In the Freezer: You can pour it into a silicone ice cube tray then freeze it. Then it’s easy to thaw smaller portions for when you need it but don’t want to make a full batch.
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