---
title: "Homemade Tamarind Sauce — Sweet and Sour Salsa de Tamarindo Recipe"
description: "Versión en Español. Homemade tamarind sauce is tamarind pulp soaked and strained into a tangy juice, simmered with brown sugar, water, and salt until thick, with optional fish stock and chili sauce fo..."
url: https://www.chileanfoodrecipes.com/homemade-tamarind-sauce-salsa-de-tamarindo-recipe/
date: 2026-10-05
modified: 2026-10-05
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-tamarind-sauce-salsa-de-tamarindo-featured.jpg
categories: ["Sauces"]
type: post
lang: en
---

# Homemade Tamarind Sauce — Sweet and Sour Salsa de Tamarindo Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-salsa-de-tamarindo-casera/)

![Homemade sweet and sour tamarind sauce in a bowl](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-tamarind-sauce-salsa-de-tamarindo-featured.jpg)*Homemade tamarind sauce*

Homemade tamarind sauce is tamarind pulp soaked and strained into a tangy juice, simmered with brown sugar, water, and salt until thick, with optional fish stock and chili sauce for a savory or spicy touch. It takes 10 minutes of preparation and about 10 minutes of cooking, and serves 4.

Sweet, sour, and exotic, it is popular in Asian and Latin American cooking and adds a special touch to many dishes.

## How to Make Tamarind Sauce?

It is simple and needs only a few basic ingredients. The tamarind pulp is soaked in hot water, rubbed to extract its juice, and strained, then cooked with sugar, water, and salt, and optionally fish stock and chili, until it thickens.

## Nutritional Information

Each serving of tamarind sauce contains approximately 150 kcal, 1 g of protein, 0 g of fat (0 g of saturated fat), 0 mg of cholesterol, 38 g of carbohydrates, 32 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Tamarind Sauce Recipe

**Preparation:** 10 minutes
**Cooking:** 10 minutes
**Servings:** 4

### Ingredients

- 400 g of tamarind pods
- ¼ cup of brown sugar
- ¼ cup of water
- ¼ teaspoon of salt
- Hot water, for soaking
- 1 teaspoon of fish stock or fish sauce (optional)
- ½ teaspoon of chili sauce (optional)

### Instructions

1. Break open the tamarind pods and soak the pulp in hot water for about 10 minutes. Rub and mash the pulp to extract the juice, then strain it to remove the seeds and fibers until you have one cup of juice.

![Tamarind pods for homemade tamarind sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/tamarind-pods-sauce.jpg)*Tamarind Pods*

1. In a medium pot, combine the tamarind juice, sugar, and the ¼ cup of water and heat over medium heat, stirring until the sugar dissolves. If you like, add 1 teaspoon of fish stock or fish sauce and ½ teaspoon of chili sauce for a savory or spicy touch.
2. Lower the heat to medium low and cook for about 10 minutes, stirring occasionally, until it thickens. Add a little salt, taste, and adjust. Let cool and store in an airtight container in the fridge for up to 2 or 3 days.

## Additional Tips

### Use tamarind concentrate

With store bought tamarind paste, skip the soaking and straining, and adjust the sugar, since many concentrates are already sweetened.

### Make it spicy

Add green chili paste or a little sriracha while it reduces for a vibrant Thai style sauce.

### Freeze in cubes

Since it has no preservatives, freeze leftovers in ice cube trays for longer storage.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Brown sugar | Palm sugar | 1:1 | More authentic Thai flavor |
| Fish stock | Soy sauce | 1 teaspoon | Vegetarian |
| Tamarind pods | Tamarind concentrate | 3 tablespoons | Faster |
| Chili sauce | Merkén | A pinch | Smoky heat |

## Frequently Asked Questions (FAQs)

### 1. Can I use commercial tamarind concentrate?

Yes, skip the soaking and straining and adjust the sugar, since many concentrates are pre sweetened.

### 2. How long does it keep?

Without preservatives, it keeps in the fridge for 2 to 3 days. Freeze it in ice cube trays for longer storage.

### 3. Why use brown sugar?

Besides sweetening, brown sugar adds molasses notes and a deep amber color, and helps the sauce reach a glossy, glaze like texture.

### 4. Which meats does it go with?

It is excellent with grilled pork loin and chicken, since the tamarind’s acidity cuts through the fat.

## How to Use Tamarind Sauce

Tamarind sauce is great with Asian food, as a dip for spring rolls and wontons, in stir fries and fried rice, and as a glaze for grilled pork or chicken. It is also a key flavor in Thai dishes such as pad thai.

## Properties of Tamarind

Tamarind pulp provides vitamin C and minerals such as iron and magnesium, and it has traditionally been used to soothe the stomach and aid digestion.

## Did You Know?

Tamarind is native to tropical Africa but has been grown in India for so long that its name comes from the Arabic tamar hindi, meaning Indian date.

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