Required fields are marked *. Bring to a rolling simmer over medium–high heat, stirring often for about 5 minutes. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Bring to a simmer for about 3 minutes until the sugar is completely dissolved. It's as easy as these simple steps: Tamarind Chutney is basically just a thicker version of this and is generally used for dipping Indian fried foods like samosas or pakoras. They come in jars and are thick and smooth but spoonable. Add more to taste as it can be a little spicy. I am lucky to live in an area with Indian grocery stores and thus am able to purchase jaggery, how much should I use of that, and does it replace both the agave syrup and Splenda? This will be less concentrated than the tamarind paste that you can buy so you may need to use a ball of tamarind about the size of your fist. My recipes are simple to make, but have complex flavors. But not everyone has those things in their kitchen, so I made it with ingredients that are more easily accessible. You’ll find many Instant Pot and Air Fryer recipes here. How Do You Make Tamarind Sauce From Scratch? The kids in my family love when I use the syrup to make a fresh batch of Tamarind ice popsicles. 5 Comments. Taste and adjust. Been thinking a bit about Lola Palmtree myself recently. Jump to:What Does Tamarind Sauce Taste Like? It can be anything from a sweet sauce or chutney to a tart sauce. Then use your fingers to squeeze out the tamarind pulp. Don't forget to give it a star rating below! Welcome! Then remove from the heat and let it cool for another 5 minutes. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Your email address will not be published. The tamarind tree grows pods that have an edible pulp inside. If you're making this with tamarind pods, soak the peeled tamarind for 30 minutes and then using your fingers or a strainer, remove the tamarind pulp and discard the pith. Then proceed as recommended. So, if you are looking for the perfect addition to your Indian meal, you HAVE to make this tamarind sauce. You can sub honey and sugar for the Agave and Truvia if you don't need to stay low carb. What Is Tamarind Sauce Made Of? Tamarind concentrate is what I used for this tamarind chutney sauce.It can be difficult for some to find in stores. My recipes are simple to make, but have complex flavors. For a thicker tamarind chutney recipe, use less water. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. The tamarind tree grows pods that have an edible pulp inside. Run this through a sieve into a bowl, pushing against the solids as you do. Though delicious, this is not how it's traditionally consumed. Otherwise, it's the same exact recipe. tamarind chutney, tamarind glaze, tamarind sauce, « Keto Mug Cakes - 4 Ways (Cinnamon, Chocolate, Almond Berry, & Peanut Butter), Keto Coconut Panna Cotta | Low Carb Panna Cotta Recipe ». Five minutes in the microwave, and you’re done! I put it on traegered ribs - delicious. Five minutes in the microwave, and you’re done! Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Yes, you can. You’ll find many Instant Pot and Air Fryer recipes here. The sauce will become thick like ketchup. So if you don’t add any spices or other ingredients to this concentrate, you still have a very useful ingredient. I have made the simple syrup recipe using both varieties. Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Start with the Recipe Index. For thinner tamarind sauce or glaze, add more water. https://www.souschef.co.uk/blogs/the-bureau-of-taste/what-is-tamarind-water Save my name, email, and website in this browser for the next time I comment. I'm Urvashi and this blog is about global recipes that are often keto, low carb. If you have trouble finding it, you can purchase tamarind concentrate here. Normally tamarind paste and tamarind concentrate are the same product. You should end up with a thick tamarind paste. Once you get all the seeds out of the tamarind and run it through a sieve, you have tamarind concentrate. Soak and squeeze twice. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. (You will need to dissolve any additional sugar over a medium heat if added.). Instant Pot Black Eyed Peas Recipe | Pressure Cooker Vegetarian Black Eyed Peas Recipe, Keto Cream Cheese Cookies | Keto Cookies Recipe, Instant Pot Garlic Parmesan Spaghetti Squash, 30-Minute Indian Butter Chicken Recipe | Instant Pot Butter Chicken, No-Bake Keto Desserts: Peanut Butter Chocolate Bars, Creamy Garlic Chicken|Low Carb French Garlic Chicken Recipe, Cream Cheese Pound Cake | Keto Pound Cake, Shrimp with Coconut Milk | Easiest Ever Low Carb High Protein Shrimp. When people go into Indian restaurants in the US, they often get served mint chutney and tamarind chutney together with roasted or fried papads. Blend the dried fruit and lemon juice together in a food processor or blender to create a thick paste that can be used as a 1:1 substitute in any recipe calling for tamarind paste. It can be difficult for some to find in stores. Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Very nice. I'm Urvashi and this blog is about global recipes that are often keto, low carb. Time to bring her back. Here's how to modify it to your liking: This sauce is made of mostly concentrates and spices. To make the tamarind sauce, you first need to process a brick of tamarind. Here are the ones I used: Traditional Indian tamarind chutney uses jaggery (a coarse dark brown sugar made in India by evaporation of the sap of palm trees) and ground ginger and is cooked for a long time. Don't forget to pin this recipe for later! If you love it as much as I do, make sure you share it with your friends on Facebook and Pin it to make it again later. Make a mixture using an equal part of dried fruit such as prunes, dates or apricots and lemon juice to provide a viable substitute for the sweet and sour flavor of tamarind concentrate. It's can be hard to find in stores, so it's best to know how to make it whenever you want it, especially since it's so simple! The flavor of tamarind chutney can vary depending on how you adjust the recipe. If you can get dried tamarind pods, soak the pods in hot water for 15-20 minutes. Your email address will not be published. I store this in a convenient squirt bottle in the fridge. Your email address will not be published. Tamarind Sauce | Tamarind Chutney. How Do You Make Tamarind Sauce From Scratch? Here’s a really easy, tangy, spicy, sweet, and sour Tamarind sauce. Tamarind is a tree that produces edible tropical fruit. Welcome! Water to cover 1 ½ cups plus more if preferred, 1 tablespoon sugar or jaggery – more or less to taste. Basically, it's good for everything. Photos of this process are below. The possibilities and uses for this simple syrup are endless. Use as a glaze for grilled meats, or as a dipping sauce for everything from chicken wings to Indian fried pakoras. Tamarind is a tree that produces edible tropical fruit. Microwave for 5 minutes, stirring halfway through. Serve with fritters, latkes, tater tots, french fries, or use as a glaze for grilled meats and cooked chicken wings. Have you been wondering how to make tamarind chutney? I also make this Indian Green Chutney that's amazing too! There is a type of tamarind that comes in a block, usually called tamarind pulp, which is different and is made from the skinned whole fruits. Thanks Urvashi! Mix water and tamarind paste together until all lumps have been dissolved. Start with the Recipe Index to find the perfect recipe for you. Tamarind concentrate is what I used for this tamarind chutney sauce.