Tamarind Sauce

A little bit of this, a little bit of that, and gradually, you end up with a sauce that’s a little bit of everything. That’s how we like it in my house. Tamarind has a strong taste that combines well with sweet elements like pineapple. This is the sauce I use to make my Tamarind Chicken and it goes perfectly with the sticky Oven Baked Fish.

Having a good tamarind sauce is one of those things that we all expect on our Indian meals. But it can be so easy to find a tamarind sauce that is just not up to the mark. There are quite a few brands of the sauce that claim to have the best tamarind sauce, but I really don’t think that the best tamarind sauce is something that can be tailored to your liking. What I have found is that the best tamarind sauces are ones that you can really trust to be good, without having to worry that it is going to be too hot or too spicy.

Tamarind paste is a sweet, sour and slightly hot condiment made from the fruit of the tamarind tree. It’s a popular ingredient in some Southeast Asian cuisines, particularly in Thailand, Malaysia and Indonesia. In Thailand, tamarind sauce is considered a classic condiment, a key seasoning in many dishes and mostly eaten with rice.

Tamarind Sauce

The sweet, sour, and spicy tamarind sauce from the Khmer ethnic group is excellent for dipping meat or shellfish.


a third cup of water    
2 tablespoons tamarind pulp (seedless)    
a teaspoon of sugar    
2 tblsp. fish sauce    
2 garlic cloves, smashed (option)    
2 spicy peppers, chopped (option)    

Making Tamarind Sauce: Step-by-Step Instructions

  1. In a small sauce pan, combine the water and tamarind, swirl to combine, and boil until the water is bubbling.
  2. Remove from heat and whisk in sugar, fish sauce, garlic, and hot chili pepper until sugar is dissolved. Remove from heat and set aside to cool before serving.
  3. Note: Tamarind absorbs liquid quickly, like to a sponge, so keep adding fish sauce as you eat. Add extra sugar if you like it sweeter. If you like it saltier, add more fish sauce.
  4. Always test the sauce before serving to ensure that it is to your satisfaction.

Enjoy it



Ginger Fish Sauce (Related Recipe)

daily value in percent

33.7 g (12%) total carbohydrate

0.1g 0 percent dietary fiber

2.1 g protein (4% protein)

Sodium 1706mg (74% sodium)

27.7 g of sugars (55%)

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I love this stuff! I’ve used it in soups, stews, curries, dips, sauces, and marinades, and it is the perfect blend of sweet, sour, and hot flavors. I love the color too, which is a beautiful orange-brown and a little darker than a marmalade.  I made this recipe from the “South Beach” diet book and it is a good example of what happens when you try to lose weight.  You can lose more weight than you eat!  In my case, I lost half a pound per day for nine days, and then maintained my lower weight for several weeks.  Once you get in the habit of making your own food, you can. Read more about tamarind sauce uses and let us know what you think.

Frequently Asked Questions

What does tamarind sauce taste like?

Tamarind sauce is a sour, tangy condiment made from tamarind fruit. It has a distinct flavor that can range from sweet to tart depending on the type of tamarind used and how its prepared.

What is tamarind sauce made of?

Tamarind is a fruit that is native to Africa and Asia. The pulp of the fruit is used in sauces, chutneys, and pickles.

What tastes similar to tamarind?

Tamarind is a type of fruit that tastes similar to lemon. It has a sour flavor and can be used in many different types of dishes.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.