Tamarind Sauce

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Total Time
10 mins
0 mins

From: "The Habanero Cookbook" by Dave DeWitt & Nancy Gerlach

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  • 6 tamarind pods
  • 3 cups water
  • 2 tablespoons sugar


  1. Shell the tamarind pods and remove the seeds from the pulp.
  2. Bring the water to a boil in a saucepan, add the pulp, and simmer until the liquid is reduced to 1 cup.
  3. Add the sugar, stir to dissolve, and simmer for an additional 5 minutes.
  4. Strain the sauce through a piece of cheesecloth or muslin and squeeze out as much liquid as possible from the pulp.
  5. Tamarind sauce will keep for about a month when stored covered in the fridge.