• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Delicious Crescent
  • Recipes
  • About
    • Food Philosophy
  • Nutrition
    • Healthy Eating Tips
menu icon
go to homepage
  • Recipes
  • About
    • Food Philosophy
    • Terms and Disclosures
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
      • Food Philosophy
      • Terms and Disclosures
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Category » Dips, Spreads, Sauces

    Tamarind Dipping Sauces

    Published March 15, 2022 | Updated June 9, 2022 By Roxana Begum | 8 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Tamarind dipping sauces pin image.

    Three delicious tamarind dipping sauces for every occasion and type of appetizer. A flavorful simple sauce, a chunky salsa and a thick Asian style. Something different and so easy to make.

    Simple dipping sauce made with tamarind.

    Dipping Sauces With Tamarind

    Tamarind is a versatile ingredient and goes well with several cuisines. It is easily available and with that we can create a variety of sauces that have a distinct taste.

    I was inspired by a tamarind sauce that I grew up with. A simple sauce made with shallots, chilies, cilantro and seasonings. Easy to put together it was served with rice or appetizers.

    Using that as a basis, I further created two more sauces to serve with appetizers and main dishes. The taste of tamarind lends itself beautifully to make dipping sauces with a refreshingly different flavor.

    Try using tamarind for a new take on your favorite tangy dipping sauces.

    Table of Contents
    • Dipping Sauces With Tamarind
    • What You Need
    • How to Make It
    • Pro Tips
    • Variations
    • What To Serve Along
    • Make Ahead
    • Storage
    • Nutrition Facts
    • More Dips and Sauces
    • 📖 Recipe
    • More Tamarind Recipes
    Three delicious tamarind sauces with appetizers.

    What You Need

    Here are some notes on the ingredients. But, you don’t need all of the following for each sauce. Check recipe card below for the quantities.

    • Tamarind: For convenience, we use tamarind paste that is available online and in international section of grocery stores. Alternatively soak 50 grams of dried tamarind (cleaned and seeds removed) in ½ cup warm water or simmer and extract the pulp to use as per taste.
    • Onions: I use shallots or red onions.
    • Tomatoes: We need this for the chunky salsa.
    • Aromatics: Fresh ginger, fresh garlic.
    • Chilies: Green chilies, red chilies or jalapeños will work.
    • Honey or brown sugar: We need this to balance the sour taste of tamarind.
    • Spices: ground cumin, cayenne pepper or chili powder, red pepper flakes.
    • Herbs: Use fresh cilantro, mint, chives or green onions.
    • Corn Starch: To thicken the Asian style sauce.
    • Other ingredients: We need sesame oil, sesame seeds and soy sauce for the Asian style dipping sauce. I prefer toasted sesame oil for its intense flavor. 
    Ingredients used for the sauces

    How to Make It

    Below is a brief overview. Full recipe is at the end of the blog post. 

    • Make the Base: Combine tamarind paste with water, heat it and then cool. 
    • Three Dipping Sauces: Add the chopped vegetables, aromatics, spices and honey. 
      • Simple sauce: Just let ingredients meld together. 
      • Salsa style: Crush in mortar or food processor. 
      • Thick Asian style: Thicken base with corn starch then add other ingredients.

    Pro Tips

    • Tamarind is sour in taste, so add some honey or brown sugar to balance the acidity according to your preference.
    • First make the base sauce, taste, adjust and then proceed with the recipe.
    • For this recipe, pomegranate molasses may be the only substitute for tamarind paste. Adjust the amount of liquid, lime juice and sweetener (honey or brown sugar) used for the recipe as per the taste of molasses. 
    Tamarind dipping sauces served with appetizers.

    Each of these tamarind dipping sauces has a different consistency and flavor profile. Choose the one you need.

    Variations

    These tamarind dipping sauces are vegan, vegetarian, low carb, gluten free, egg free, dairy free, nut free and grain free. The simple sauce and salsa are soy free.

    • Soy Free: To make the Asian style sauce soy-free skip adding soy sauce.
    • No Added Sugar: It is difficult to skip honey or brown sugar, because tamarind is sour and needs some sweetener to balance the taste. You can use date paste, but be sure to adjust the consistency.
    • Low Sodium: Ready made tamarind paste usually has added salt. But you can make your own paste using dried tamarind and lower the amount of salt used.
    Salsa style made with adding tomatoes.

    What To Serve Along

    These sauces will be great with appetizers and main courses on Indian, Asian, middle-eastern and Mediterranean menus. Some suggestions below:

    • The thin simple sauce is great for dipping crispy samosa pastry, pakoras or egg rolls. 
    • Serve the refreshing tangy-sweet-spicy salsa with fried or roasted chicken, seared fish, grilled meats (lamb chops), kabobs, or sautéed shrimp.
    • Try the thick Asian style sauce with meat patties, fish cakes or vegetarian chickpea patties.

    Make Ahead

    You can make these dipping sauces one or two days ahead of serving. However, the salsa sauce may be best served fresh. You can make the base sauce up to 5 days ahead.

    Storage

    Refrigerate leftovers for 4 to 5 days. But, the base sauce can be stored longer without the addition of the fresh produce ingredients. These tamarind sauces are not freezer friendly. 

    Three types of relish served in bowls.

    Nutrition Facts

    Tamarind has been well known in traditional medicine and folklore. In Arabic, ‘tamar’ means date and ‘hind’ stands for India, so tamarind literally means ‘date of India’.

    It is a pod like fruit with high levels of tartaric acid, a well known powerful antioxidant. Also, tamarind contains other phytochemicals with healing properties.

    Further, research studies have pointed to the hypolipidemic, antidiabetic, antimicrobial and antioxidant properties of this tropical fruit.

    More Dips and Sauces

    Other interesting dips and sauces to try on the blog.

    • Pomegranate Salsa Dip: Something different to try with cream cheese and crackers.
    • Mango Chutney: So many uses for this chutney listed in this blog post.
    • Butter Bean Mash Dip: The tasty cousin of hummus.
    • Tangy and Spicy Walnut Red Pepper Chutney: The name says it all!

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

    • Facebook
    • Pinterest
    • YouTube
    • Instagram
    • Twitter
    • TikTok

    📖 Recipe

    Three types of tamarind dipping sauces on a table.
    5 from 6 votes

    Tamarind Dipping Sauces (3 Ways)

    Three delicious tamarind dipping sauces for every occasion and type of appetizer. A flavorful simple sauce, a chunky salsa style and a thick Asian style. Something different and so easy to make.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Print
    Save for Later Saved!
    Course :Side Dish
    Cuisine :Indian
    Servings: 8 portions
    Calories: 19kcal
    Author: Roxana Begum

    Ingredients

    Simple Sauce

    • 2 tablespoons tamarind paste see note
    • ¾ cup water some more if very sour
    • 2 tablespoons chopped shallots or red onions
    • 1 tablespoon green chilies red chilies or jalapeños
    • 1 tablespoon chopped cilantro
    • 1 tablespoon brown sugar or honey, adjust per taste of tamarind paste
    • 1 teaspoon ground cumin optional
    • Salt as per taste, only if needed
    • Optional ingredients grated ginger or garlic, fresh mint, green onions, soy sauce

    Salsa Style

    • 2 tablespoons tamarind paste see note
    • 1 cup tomatoes roma or vine-ripe, finely chopped
    • 2 tablespoons chopped shallots or red onions
    • 2 tablespoons chopped mint fresh, cilantro or both
    • 1 tablespoon green chilies red chilies or jalapeños
    • ½ teaspoon grated garlic fresh
    • ¼ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper or chili powder
    • Salt as per taste, only if needed
    • Brown sugar or honey add only if tamarind too sour, use 1 teaspoon at a time

    Thick Asian Style

    • 2 tablespoons tamarind paste see note
    • ¾ cup water some more if very sour
    • 1½ teaspoons corn starch
    • 1½ tablespoons green onions or chives
    • 1½ tablespoons cilantro optional
    • 1 tablespoon brown sugar or honey, adjust per taste of tamarind paste
    • 1 tablespoon toasted sesame oil
    • 2 teaspoons sesame seeds toasted
    • 2 teaspoons soy sauce optional, add salt only if needed
    • 1 teaspoon grated ginger fresh, or garlic
    • ⅓ teaspoon red pepper flakes adjust per taste
    • Salt as per taste, only if needed
    US Customary - Metric

    Equipment

    • Saucepan
    • Mixing Bowls
    • Chef's Knife
    • Cutting Board
    Prevent your screen from going dark

    Instructions

    • Simple Sauce: In a small saucepan, combine tamarind paste with water and bring it to a boil. Turn off the heat and allow to cool. Add chopped shallots, chilies, cilantro, brown sugar or honey, cumin and stir until well combined. Allow to rest few hours for the flavors to meld together.
    • Salsa: In a small mixing bowl, combine tamarind paste, chopped tomatoes, shallots, mint/cilantro, chilies, garlic, cumin and cayenne pepper. Crush it into a coarse salsa using a wooden pestle, spoon or masher. Or use the pulse action in a food processor.
    • Asian style: In a small saucepan, combine tamarind paste with ½ cup water and heat at medium high. Dissolve corn starch in remaining water and whisk into the hot sauce. Cook until it thickens, stirring frequently. Cool the sauce and add green onions, cilantro, brown sugar or honey, sesame oil, sesame seeds, soy sauce, ginger, red pepper flakes and stir until well combined.
      Tip: You can also heat the sesame oil and toast the sesame seeds in it, adding red pepper flakes just before turning off the heat. Then add this to the sauce.
    • Pro Tip: Adjust the taste of the sauces, adding seasonings and brown sugar or honey as per preference.

    Notes

    1. Tamarind Paste: Available online and in international section of grocery stores. Alternatively soak 50 grams of dried tamarind (cleaned and seeds removed) in ½ cup warm water or simmer and extract the pulp.
    2. Substitute: For this recipe, pomegranate molasses may be the only substitute for tamarind paste. Adjust the amount of liquid and sweetener used for the recipe as per the taste of molasses.
    3. Sesame Oil: I prefer toasted sesame oil for its intense flavor, but you can use regular sesame oil too.
    4. Make Ahead: Can be made one or two days ahead of serving. The salsa version may be best served fresh. Prep the base sauce up to 5 days ahead.
    5. Storage: Leftovers can be refrigerated for 4 to 5 days. These sauces are not freezer friendly. The base sauce can be stored longer without the addition of the fresh produce ingredients.
    6. Nutrition Facts: Are for simple sauce. Not including any added salt.
    7. For other tips and serving suggestions, scroll up the page to the blog post.

    Nutrition

    Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

    More Tamarind Recipes

    • Pan Seared Cod Fish with Tamarind Sauce
    • Mirchi Ka Salan (Pepper Curry)
    • Kachumber (Indian Cucumber Salad)
    « Chunky Banana Nut Ice Cream
    Easy Aloo Gobi (Oven Roasted) »

    Share The Post:

    Reader Interactions

    Comments

    1. Liz

      March 15, 2022 at 7:37 pm

      This dipping sauce is so good! I'm going to try it on roasted vegetables, next. I think it will be perfect!

      Reply
      • Roxana Begum

        March 15, 2022 at 7:57 pm

        Great Idea!

        Reply
    2. Ieva

      March 15, 2022 at 7:21 pm

      Thanks so much for these recipes! I always buy a tub of tamarind paste to make a specific recipe and then don't know what to do with the rest! Cannot wait to try these dips! :)

      Reply
      • Roxana Begum

        March 15, 2022 at 7:34 pm

        Perfect for making sauces and storing it for later.

        Reply
    3. veena

      March 15, 2022 at 7:16 pm

      A sauce bursting with flavors and perfect to have in my kitchen . Homemade sounds best too.

      Reply
    4. Tracy

      March 15, 2022 at 7:10 pm

      These all look so good! So much versatility! I can't wait to try them all, especially the salsa!

      Reply
      • Roxana Begum

        March 15, 2022 at 7:33 pm

        You must try the Asian style too. It's yummy.

        Reply
    5. Gwynn

      March 15, 2022 at 6:57 pm

      I love the flavor of tamarind and all three of these ways to use it are beyond delicious!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Check out our Recipe Page that lists all our categories or use the search area above.

    All links on our site may be affiliate links and should be treated as such. The Delicious Crescent is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Nice To Meet You!

    Head shot of Roxana

    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
    Read More…

    Join The Mailing List

    Please note that we will never share your information with anyone else.

    Popular Posts

    • Easy Hyderabadi Chicken Biryani
    • Mango Cake With Whipped Cream
    • Dal Recipe (Indian Lentil Curry)
    • Maamoul Cookies (Date Filled Cookies)
    • Kabob Koobideh (Minced Meat Kebab)
    • Ash Reshteh (Persian Noodle Soup Recipe)
    • Best Homemade Falooda Recipe
    • Ghormeh Sabzi (Persian Herb Stew)

    Footer

    ^ back to top

    About

    • About Us
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    As featured in image

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 · THE DELICIOUS CRESCENT ·