Easy Tamarind Sauce

This image courtesy of Joseph DeLeo

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)


  1. 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).

  2. Remove from the heat, allow to cool fully, and store in a jar in the refrigerator for several months.


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