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–+ servings
Tamarind Sauce in a glass bowl

Trinidad Tamarind Sauce for Doubles & Pholourie

A tangy, sweet, and spicy tamarind condiment made with scotch bonnet, garlic, and culantro, best for dipping pholourie, doubles, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Sauces, Condiments & Marinades
Cuisine: Trinidadian
Ingredients Method Notes

Ingredients
  

  • 1 lb tamarind pulp seeds and shell removed
  • 3 1/2 cups water
  • 2 Scotch Bonnet peppers include seeds
  • 6 cloves garlic
  • 6 leaves chadon beni culantro
  • 1 tablespoon ground roasted cumin geera
  • 1 1/2 tablespoons anchar masala
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt adjust if needed

Method
 

  1. 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.
  2. Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.
  3. Discard the seeds and any pieces of shell that may have been mixed in.
    Discard shell and seeds and just keep the meat
  4. 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.
  5. In a saucepan, combine tamarind pulp liquid, blended mix, cumin, anchar masala, brown sugar, and salt. Bring to a gentle boil.
    Put blended ingredients in a saucepan
  6. Reduce heat to simmer for 10–15 minutes. Taste and adjust salt or sugar, then remove from heat.
    Boil ingredients
  7. Allow to cool to the desired consistency; store in the fridge for up to 3 weeks.
    Tamarind Sauce in a glass bowl

Notes

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.

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