About this recipe:Make your very own tamarind sauce for dipping your favourite Indian snacks, such as samosas, pakoras and onion bhaji.
2 tablespoons dried tamarind pulp
100ml hot water
2 tablespoons caster sugar
ground black pepper
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Method Prep:15min › Cook:5min › Ready in:20min
Soak the tamarind pulp in the hot water for 15 minutes. Crush the tamarind, using your hands, then press the tamarind through a sieve to obtain a concentrated juice. Heat the tamarind juice in a small saucepan over medium heat, and stir in the caster sugar and black pepper. Simmer for 5 minutes.
Tamarind pulp, dried and compressed into blocks, may not be easy to find, and it takes some preparation to make it ready to use, but it does have the most intense flavour. You can also use tamarind paste, which is already processed, and dissolves easily in water, but you may want to adjust amounts.