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.
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
Instructions
- 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.
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.
Tried this recipe?Let us know how it was!