PRESERVED TAMARIND SAUCE

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is more accessible and still enhances flavor.

Peel back the shell and vein of the tamarind to extract the pulp and seeds.

Boil 2 cups of water in a kettle or on the stove.

Soak the tamarind pulp in the boiling water for 20 minutes, stirring occasionally to extract the juice.

Remove as many seeds as possible from the soaked tamarind pulp.

Transfer the tamarind pulp and water into a regular-sized cooking pot.

Add 1 cup of brown sugar, 1 teaspoon of salt, 1 teaspoon of green seasoning, 1/2 teaspoon of minced garlic, and 1/2 teaspoon of minced ginger to the pot.

Whisk the ingredients together and add 1 more cup of water to thin the mixture.

Place the pot on medium-high heat and bring to a boil, which should take about 10 minutes.

Once boiling, reduce the heat to medium-low and set a timer for 20 minutes to let it simmer.

After 20 minutes, remove the tamarind sauce from the stove and transfer it to a bowl to cool down.

Garnish the tamarind sauce with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary