Easy Tamarind Sauce
Published by Harvard Common Press
If you are unable to locate tamarind pods but want to prepare a mock version of tamarind sauce, this recipe is a satisfactory substitute and easier to prepare. Because of its spicy-sweetness, it tastes like an Indian chutney or even a prune butter.
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturehot & spicy, sweet, tangy
Type of DishCondiments
- 1 cup fresh lemon juice
- 4 cups unsweetened prune juice
- One 23-ounce jar (2½ cups) unsweetened applesauce
- One 10-ounce jar (l cup) apricot jam (preferably with no sugar added)
- 1 cup firmly packed dark brown sugar
- 2 tablespoons Worcestershire sauce (preferably Lea & Perrins, or another brand that lists tamarind as an ingredient)
Place all the ingredients in a large soup pot and mix well. Bring to boil over medium-high heat and let boil for 10 minutes, stirring often. Reduce the heat to low and simmer, uncovered, until the sauce has cooked down to a consistency that resembles prune butter, 2½ to 3 hours (remember to stir occasionally, making sure that the sauce does not burn).
Remove from the heat, allow to cool fully, and store in a jar in the refrigerator for several months.
2002 Jennifer Felicia Abadi