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Tamarind Sour
Tamarind Sour is a traditional Antiguan and Barbudan recipe for a classic dipping sauce made from a base of tamarind pulp. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Tamarind Sour.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Serves:
8
Rating: 
Tags : Chilli RecipesSauce RecipesAntigua Recipes
This is a classic tamarind-based dipping sauce that is made in both Antigua and Trinidad (where it's known as tembran sauce).
Ingredients:
200g tamarind pulp
3 garlic cloves
1 scotch bonnet or habanero chillies
1 1/2 – 2 tbsp brown sugar
2-3 leaves shado beni (culantro)
375ml water
pinch of salt
Method:
Coarsely chop the chilli, garlic and culantro. Place in a mortar then pound to a chunky paste.
Combine the tamarind paste and water in a small saucepan. Using your fingers work the pulp away from the seeds, working the pulp into the water.
Remove and discard the seeds and any stringy bits. Now place the saucepan over medium heat, add the sugar and a pinch of salt as well as the pounded mixture. Bring to a gentle boil then reduce the heat to a low simmer. Cover the pan and cook gently for 10 to 15 minutes. Stir the mixture every 2 minutes during this time and if you find that it’s getting really thick, add a bit more water.
You’re looking for a sort of thick tomato soup consistency (a little thinner than ketchup). Once it reaches this stage take off the heat and set aside to cool.
Once cool turn into a serving bowl and taste. If it's too tart for you add a little more salt. You're looking for the perfect balance of tart, savory and spicy.
