Mouth puckering tamarind is deseeded and combined with a simple syrup to create the delicious juice base. Roasted and freshly ground cumin adds some mellow notes to the concoction and sliced ginger helps enhance the tamarind flavor. Quite unlike my tamarind dipping sauce and sugar free imli tamarind chutney recipes, this juice has a much milder taste due to the added water and other mix ins. It tastes especially delicious when paired with savory snacks like aloo samosa, aloo pakora or chicken pakora.
Why you’ll love this recipe
Something new to try - Tired of the same old beverages? this juice is a nice change from the usual lemonade and sweet tea we all love in the summer. You and your friends (if you decide to serve it at your next summer BBQ) are going to love it! Refreshing in the heat - This juice is especially refreshing during the summer months and per tradition, is believed to have cooling properties. This is why it’s especially popular as a drink to consume when opening a fast in Ramadan. Healthy for you - Tamarind pulp contains many vitamins and minerals, which make it a wonderful addition to your diet. Per bbcgoodfood, the benefits range from fighting cancer, diabetes and heart disease to being a cooling drink that can act as a laxative. Lasts for days - Since the tamarind is cooked with the sugar it can last in your fridge for days. Sugar is a well known preservative used when canning and freezing. This allows the juice to be batch made and stored for long periods.
Ingredient notes
Tamarind - Traditionally the juice is made with fresh tamarind pods. However, since it can be difficult to source the quantity needed for the juice and the process of removing the shells and seeds can be cumbersome, I use a block of tamarind. Sugar - Regular table sugar is perfect to prepare the simple syrup. Salt - I use regular table salt for this recipe. Ginger - Peeled and sliced fresh ginger root adds a lot of flavor to this juice. Cumin - For best results use roasted and ground cumin seeds. lemon - A small piece of lemon is all you’ll need to help create the sugar and salt rim. habanero cane sugar - You can buy this blend from a specialty store (mentioned in the recipe notes) or experiment with another flavored sugar. sriracha sea salt - You can source this from a specialty store, or use a substitute .
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and variations
Switch out the sugar - Swap out the white sugar for brown, stevia or even monk fruit based on your dietary needs. Mint - A few mint leaves add another layer of flavor and a delicious aroma to the tamarind juice. Make your own blend for the rim - Take some chili lime salt (I like Trader Joe’s but any brand will work), mix it with some regular sugar and you’ll have an easy homemade salt/sugar rim!
Step by step recipe instructions
Chill the juice completely before serving. At the time of serving you may need to dilute it a little with some water based on taste preference. Rim the glasses using a lemon and a blend of habanero cane sugar and sriracha sea salt, pour in the juice and enjoy.
Expert tips
The type of tamarind you use to make the juice has a huge impact on the final result. Although the juice is traditionally made with fresh pods, I find that a block of tamarind works best. The compressed block has so much tamarind in it that it really packs in a lot of flavor! Plus, it’s a lot less work and effort!
Other recipes you may enjoy that contain tamarind
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
