Total Time
Prep 10 mins
Cook 0 mins

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


  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.

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