The recipe is simple but a bit time consuming as the tamarind has to soak for a while to get the pulp ready for the sauce. I usually spend a day prepping the tamarind for this sauce and my Simple & refreshing sweet tamarind juice recipe. I usually make a large batch of this chutney and freeze it in portions to counter this. The sauce is easy to freeze and I defrost it as and when I need to use it.

Soak The Pulp

Most people simply soak their tamarind in hot water but I find that boiling it yields more of the pulp so it’s my preferred method. Once the water reaches boiling point, shut the stove off. The hot water softens the pulp and loosens it as the mixture reaches room temperature. Every fifteen minutes or so I use a spoon to break the block of tamarind apart to help the process.

Prepare The Pulp

The picture below illustrates what the mixture looks like after the tamarind is done soaking. At this point, I remove the pits and fibre using a fine mesh strainer. I place small portions at a time in the strainer and use a spoon to work it through, using a little bit of water as necessary to help with the straining.

Cook The Sauce

After the pulp is strained, it needs to be cooked with a little sugar and chaat masala. Chaat Masala can be purchased at any South Asian grocery store or ordered here . It’s a unique blend of spices often used in Pakistani and Indian savory snacks. The sugar is what makes the sauce dark and thick as it caramelizes. If the pulp is too thick after the soaking and straining a little bit of water can be added. Conversely, if your mixture is too thin then just cook it a bit longer and it will thicken.

Recipe Pairings For The Tamarind Dipping Sauce

The following recipes pair perfectly with this dipping sauce. Try them!

easy potato samosa recipe

bun kabab slider recipe

chicken pakora kebab

khatti meethi aloo chaat

seekh kebab

Easy chicken tikka boti recipe

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