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Peppery tamarind sauce/dip

Printed From: CaribbeanChoice
Category: Food, Cooking & Dining
Forum Name: Caribbean Cooking
Forum Discription: The place to discuss Caribbean Cooking and Recipes
Printed Date: 26 Apr 2018 at 2:42am

Topic: Peppery tamarind sauce/dip
Posted By: vonnie1
Subject: Peppery tamarind sauce/dip
Date Posted: 18 June 2007 at 5:58am
HELP!!! Can anyone please give me the recipe for peppery tamarind sauce that goes with pholourie? I had it recently at a party (brought by a guest who had just come back from Trinidad) and I am dying to make some for myself. I found the recipe for the pholourie on the internet but cannot find the sauce recipe anywhere. Thanks

Posted By: harmac
Date Posted: 18 June 2007 at 9:04am
.Is this what you are talking about
Tamarind chutney

1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1 tsp. red chilli powder
1/2 crushed cumin seeds
1 tsp salt
3/4 cup unrefined cane sugar.


Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a mixie till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

Posted By: vonnie1
Date Posted: 18 June 2007 at 5:38pm
Thanx for your quick reply but I'm not sure about the dates or cumin seeds! Hope to get more replies so that I can compare

Posted By: maryjane9110024
Date Posted: 15 Oct 2008 at 3:09pm
Is this the recipe for the sauce for pholourie? That doesn't sound right.

Posted By: Annehara
Date Posted: 29 July 2009 at 8:50am
I'm sure the recipe with dates would be fine but I am Trini and I know that in Trinidad we don't make tamarind sauce with dates. In fact we only eat dates at Christmas time and many people don't like them!! I don't have exact quantities since I make it by instinct but a basic recipe would be:

tamarind pulp
1 garlic clove
hot peppers
cilantro or fresh coriander (in Trini it would be chadon beni)

Taste as you cook.  It should be sweet but still acidic and the finished product, after cooling should be similar to maple syrup. I hope this helps.

Posted By: vonnie1
Date Posted: 07 Aug 2009 at 11:17am
Thanks a lot Annehara. This sounds right to me. I will use my judgement as to amounts. Great stuff.

Posted By: Citizen Eve
Date Posted: 13 Dec 2009 at 4:39am
Tell us how it turned out vonnie1 ... am curious.

"the time is always ripe to do right", Nelson Mandela.

Posted By: bibee2012
Date Posted: 12 Oct 2011 at 2:10am
Is this the recipe for the sauce for pholourie? That doesn't sound right.

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