Tamarind Sauce
Trinidad tamarind sauce or chutney is a flavorful Caribbean condiment, dip, and topping used on doubles, roti, aloo pies, and pholourie.
Servings: 18 Makes about 2-3 Cups
Equipment
- 1 Saucepan
- 1 Metal Strainer
- 1 Mixing Spoon
- 1 Mixing Bowl
- 1 Measuring spoons and cups
Ingredients
Cook Fresh Tamarind
- 1 lb. Fresh Tamarind with Shell (See Blog Post for Substitutions)
- 3 cups Water
Seasoned Tamarind Chutney or Sauce
- 1 - 2 cups Water if needed
- 1 - 2 tsps Amchar Masala or Garam Masala or to taste
- 1 - 2 tsps Roasted Geera or Cumin or to taste
- 2 tablespoons Green Seasoning
- 1 - 1 ½ cups Cane Sugar or Turbinado or to taste
- 1 - 2 tsps Salt or to taste
- For Spicy Add Scotch Bonnet or Habanero
Instructions
Cook Fresh Tamarind Pods
- Remove hard shell and membrane of the fresh tamarind pods.
- Rinse and place into a saucepan with about 3 cups of water. Bring to a boil and simmer on medium until tamarind is softened. About 15 minutes.
- Option To Remove the Tamarind Seeds - Remove from heat and allow the tamarind water mixture to cool. When cooled, with hands or wooden spoon squeeze or mix the pulp with the water to form a thicken mixture. Place thicken mixture through a sieve into a bowl to catch the seeds. Place the seedless mixture back into the saucepan.
Seasoned Tamarind Chutney or Sauce
- To the saucepan with the tamarind mixture add sugar, salt, masala, geera, one tablespoon of green seasoning, and water if needed. Mix well.
- Simmer on medium about 10-15 minutes for the sugar to melt and to reduce the sauce to the texture or thickness you prefer. Taste and adjust sweetness, salt, and seasoning.
- When the tamarind chutney is the right thickness add remaining green seasoning. Cool and Enjoy.