A vibrant, sweet, and sour Indian dipping sauce, infused with aromatic spices like cumin, ginger, chili, and garam masala. It is incredibly versatile and adds a tangy kick to any dish.
Spicy Tamarind Dipping Sauce
A vibrant, sweet, and sour Indian dipping sauce, infused with aromatic spices like cumin, ginger, chili, and garam masala. It is incredibly versatile and adds a tangy kick to any dish.
Ingredients
- 1/2 cup tamarind pulp or 3 tbsp tamarind paste mixed with 1 cup water
- 1.5 cup water divided
- 1/4 cup jaggery or brown sugar
- 1 tsp cumin seeds whole
- 1 tsp grated fresh ginger
- 1/2 tsp red chili powder adjust to taste
- 1/2 tsp garam masala
- to taste salt
- 1 tbsp vegetable oil
Instructions
- If using block tamarind, soak 1/2 cup tamarind in 1 cup hot water for 15-20 minutes. Mash, then strain to extract pulp, discarding solids. If using paste, mix 3 tbsp paste with 1 cup water to form the pulp.
- Heat oil in a small pan or saucepan over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
- Add grated ginger and sauté for another 30 seconds until fragrant, being careful not to burn it.
- Pour in the prepared tamarind pulp along with the remaining 1/2 cup water. Stir well.
- Stir in the jaggery or brown sugar, red chili powder, garam masala, and salt. Mix thoroughly to combine.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste the sauce and adjust the sweetness, sourness, or spice levels as needed.
- Remove from heat and allow the sauce to cool completely before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
For a richer flavor, consider adding a pinch of roasted fenugreek powder. Adjust chili powder to your preferred spice level. This sauce is fantastic with grilled meats, paneer, spring rolls, or even as a spread in wraps. It can be stored in the refrigerator for up to 2 weeks.