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Tamarind Sauce (P)
Source: From
Yield: approximately 1 cup

1/4 cup tamarind pulp, ripe & seedless
1-1/4 cup water
Salt, to taste
1 tbsp. raw sugar
1/4 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. white cumin seeds, toasted and ground
1 tbsp. mint leaves, chopped

Soak tamarind pulp in water overnight.

The next day, mash the pulp into the water & blend thoroughly. Strain liquid in a sieve or through some cheesecloth and discard the fibres.

Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint and serve chilled.

[Archivist's note: click here to see a recipe for Turkey and Tamarind Sauce if commercial is not available.]

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A