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Spicy tamarind sauce served with grilled meats
Tangy and spicy tamarind sauce ready for dipping

Spicy tamarind sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Tamarind (Indian date) is one of the most important souring agents in Southeast Asian cuisine. In this sauce, the tartness of tamarind meets the caramel sweetness of sugar and the fire of chilli. This is the flavour profile you might know from Pad Thai: sweet, sour, salty, and spicy all at once. A perfect dipping sauce for spring rolls or grilled prawns.
🕒 Prep Time 5 mins
🍳 Cook Time 12 mins
⌛ Total Time 17 mins
🍽️ Servings 4 servings
🔥 Calories 60 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Small saucepan: for cooking.
  • Whisk: for mixing the paste lump-free.

Allergen Information

⚠️ Soya
⚠️ Gluten (soy sauce)

Instructions

1 ✓

Mix the tamarind paste with the water in a saucepan and start heating it.

Tip: The heat softens the paste and makes it dissolve more easily.
2 ✓

Add the sugar, chilli, grated garlic, ginger, and soy sauce.

Tip: Palm sugar (or brown sugar) adds a deeper, molasses-like flavour that suits tamarind better than white sugar.
3 ✓

Simmer on low heat for 10 minutes until it thickens to a syrup.

Tip: The sauce will thicken further as it cools (viscosity increase).
4 ✓

Stir in the chopped coriander at the end.

Tip: Always add fresh herbs at the end of cooking to preserve their colour and vitamins.

Recipe FAQ

What if it is too thick?
The consistency of tamarind pastes can vary. Feel free to dilute with water to the desired consistency.

Ingredients

  • 50 g Tamarind paste (concentrate)
  • 100 ml Water
  • 30 g Brown sugar (or palm sugar)
  • 1 tsp Chilli flakes
  • 1 clove Garlic (grated)
  • 5 g Fresh ginger (grated)
  • 20 ml Soy sauce
  • 10 g Fresh coriander