Total Time
Prep 15 mins
Cook 20 mins

From BellaOnline. It's suggested to go well with just about anything from grilled chicken to grilled pineapple, kebabs, satays, etc.

Ingredients Nutrition


  1. In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
  2. Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
  3. Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
  4. Store in an airtight container or jar for up to 1 week or so in your refrigerator.
Most Helpful

Woooooweeeeee! This makes for a delicious bbq sauce with a kick. What a wonderful blend of spices and flavors. They all work well together and complement each other perfectly. I used this on some chicken. During the last 15 minutes or so of grilling, I started basting this bbq sauce onto the chicken. It turned out great! Made for ZWT8 India

LifeIsGood August 22, 2012

Delicious sauce - love the tangy, sweet and spicy flavors that all compliment each other to make this a most unique BBQ sauce. Okay, I did leave out the red chilies because I wasn't quite sure which ones to use and I scaled back the sambal oelek by one tbsp. and the sauce still had a nice bite for our tastes. Can't wait to use this sauce on my 4th of July bbq'd meat that we made - brisket, ribs and sausage. Will definitely make this sauce again as there are no limits to what it can be used on. Made for Everyday is a Holiday, July, 2012.

Nancy's Pantry July 05, 2012

I had high hopes for this sauce. I used tamarind concentrate and the resulting sauce was too bitter. Maybe tamarind pulp would have done better.

kathy.mckenzie May 02, 2013