Tamarind sauce

Bring water to a boil over medium-high heat. Add in tamarind concentrate and stir until well combined. Add jaggery sugar, salt, cayenne, cumin and ginger. Stir until sugar and salt are completely dissolved.

Reduce the heat to a gentle simmer and occasionally stir as you cook the mixture for about 20 minutes until it thickens to a slightly syrupy consistency. Let cool for 10 minutes. You can use your sauce right away or transfer it to an airtight container and store it in the refrigerator for up to 1 month.

How to use tamarind sauce

Tamarind sauce is a versatile ingredient that can be used in various dishes. It can be paired with chicken, shrimp or fish and used as a dipping sauce or marinade. It is also a great addition to stir-fries (like the iconic Thai dish Pad Thai), curries and noodles. Try it as a glaze for roasted or grilled vegetables, or add it to your salad dressings for a tangy twist. For those with a sweet tooth, it can be drizzled over ice cream or used as a base for fruity cocktails.

Origins

The tamarind tree, Tamarindus indica, is a plant native to Africa and distantly related to the carob tree. It was later introduced to India and Mexico and can grow in tropical climates. Originating in Thailand, tamarind sauce is made from the fruit of the tamarind tree.