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.
![Rosa's Thai Doily Graphic](https://rosasthai.com/wp-content/themes/rosasthai/images/general/doily-left-lo-res.png)
![Rosa's Thai Doily Graphic](https://rosasthai.com/wp-content/themes/rosasthai/images/general/doily-right-lo-res.png)
![Rosas Thai tamarind dipping sauce in small glass bowls with Stir graphic](https://rosasthai.com/wp-content/uploads/fly-images/5741/Tamarind_dipping-924x-739x924-c.jpg)
Ingredients
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100ml tamarind paste
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250ml warm water
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4 tablespoons demerara sugar (or brown sugar)
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1/2 teaspoon chilli powder
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50ml light soy sauce
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1 teaspoon dark soy sauce
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2 tablespoons fried onion (available ready-to-use from Asian supermarkets, or you can prepare your own)
Method
- 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.