Taramind is a very popular fruit in Thailand, the plant is found all over the country. Phetchabun, my hometown province, is well known for its tamarind produce so I grew up with the best sauces that are made fresh from tamarind pulp. My family loves to make this tamarind dipping sauce recipe every time we have a barbecue party – and that’s most weekends – because it goes with every kind of grilled dishes. You can make a large batch and it will keep in an airtight container for up to 4 weeks.
Tamarind dipping sauce
(Nam mah kham)
Makes 300ml (1/2 pint)
100ml tamarind paste
250ml warm water
4 tablespoons demerara sugar (or brown sugar)
1/2 teaspoon chilli powder
50ml light soy sauce
1 teaspoon dark soy sauce
2 tablespoons fried onion (available ready-to-use from Asian supermarkets, or you can prepare your own)
- Add the tamarind paste, water and sugar to the saucepan over medium heat. Stir until the sugar is dissolved.
- Add chilli powder, soy sauces and fried onion to the saucepan. Then heat, stirring continuously, until the mixture thickens.
- Wait until the sauce bubbles (about 5-10 minutes, depending on the batch size) then take off the heat. Leave to cool before serving.
The sauce should taste sweet and sour, with a tangy aftertaste. Store in an airtight container in the refrigerator and use within 4 weeks.