As a little fella on the islands, this was a favorite snack of mine during primary school days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was sold in small bags alongside mango chow and aloo pie outside Harmony Hall Presbyterian School.
This homemade version brings back those childhood memories, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to balance sweet, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island flavor. Perfectly versatile, you can serve it runny or thick, spicy or mild; however you like it, this sauce brings back the warmth of Caribbean street food with every spoonful.
Yes, simmer longer for a thicker sauce or add water for a thinner consistency to suit your dipping or drizzling needs.
It’s bold and fiery from scotch bonnet peppers. For milder heat, use fewer peppers or remove seeds before blending.
Yes, ensure your anchar masala or masala blend doesn’t contain wheat-based fillers.
Classic pairings include pholourie, doubles, aloo pie, saheena, and even fried channa. It also doubles as a savory condiment on grilled meats or tacos.
Pholourie is a popular Trinidadian snack made from seasoned split pea flour batter, deep-fried into golden balls. They’re light, fluffy, and traditionally served with tamarind sauce or chutneys.
Doubles are a beloved Trinidadian street food made from two pieces of fried flatbread (bara) filled with curried chickpeas (channa) and topped with chutneys like tamarind sauce. They’re flavorful, messy, and widely considered a national favorite.
A tangy, sweet, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, best for dipping pholourie, doubles, and more.
Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
Discard the seeds and any pieces of shell that may have been mixed in.
Remove shells and seeds from tamarind and soak in 3 cups boiling water until cool. Squeeze pulp to release and strain out seeds and fibers.
In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.
Please follow along with the video below, which discusses the recipe in more detail, including the type of Tamarind I used (sweet or sour), how to adjust the heat level, and methods for making the sauce thicker if desired. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.