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Tamarind Dip

| March 19, 2013 Comment


tamarind dip

Tamarind dip is a hot favorite with all samosa lovers and makes a delicious dipping sauce for pakodas, french fries, chips, and many other appetizers and snacks.

This recipe for the spicy sweet and sour sauce is simple and easy.

Servings: 4
Cooking Time: 5 minutes (excluding the soaking time for tamarind)


  • 1 cup tamarind pulp
  • 1 tsp crushed or ground fennel seeds
  • 1/4 tsp ground cumin seeds
  • 1 tsp sugar or jaggery
  • 1/4 tsp red chilli powder
  • Salt to taste
  • 1/2 tsp vegetable oil
  • 1/2 cup water


  1. For the pulp, soak 1/2 cup of tamarind overnight, or if you don’t have time, soak it in boiling water for 10-15 minutes. You can also microwave it for 5 minutes. Squeeze the pulp out, keeping only the thick tamarind liquid.
  2. Remove the seeds, if any.
  3. Heat oil in a pan and add the ground fennel and cumin. Stir for a second and then add the tamarind pulp, water, sugar and red chilli powder. Stir until the sugar is dissolved and cook for 5 minutes, until the raw flavor of the tamarind is gone.
  4. Cool and serve with your appetizer or snack.
  5. The shelf-life for this tamarind dip is 3-4 days when stored in an airtight container in the refrigerator.

Category: Chutney Recipes, Chutney Recipes - No-Onion No-Garlic, Vegan Chutney Recipes

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