Tamarind Sauce
from https://yellowchilis.com/

Tamarind Sauce is a classic Indian dip with a delightful sweet and tangy flavor, enhanced by zesty ginger and warm cumin. Perfect for dipping samosas or adding a flavor boost to your curries, this sauce is a must-try for lovers of vibrant Indian cuisine.

Tamarind has a very pronounced sour taste, so balancing it with the sweetness of jaggery is key. If your sauce is too tart, add a bit more jaggery; if it’s too sweet, add a bit more tamarind. (Jaggery is a traditional sweetener in Indian that retains some molasses and natural minerals compared to highly refined white sugar.)

FMM: I made this on the suggestionn that it would be good as a dip for Jamaican Patties. I added a pinch of red pepper flakes and didn't need to as the patties are hot enough. The sauce was very sour and I added a lot of extra sugar (I used brown sugar). I made only 1/3 of a recipe and it would have been enough for about 4 patties.

1/2 lb Tamarind, seedless
2 cups Water
2 tsp Oil
1/2 cup Jaggery Powder
1/2 tsp Cumin Seeds
1 tsp Ginger Powder
1/2 tsp Chili Flakes, optional
Salt, as needed

In a medium saucepan over medium heat, combine seedless tamarind and water to cover it. Stir to mix well. Allow the mixture to come to a boil. Continue boiling until the tamarind is soft and begins to break down.

Use a spoon or potato masher to mash the softened tamarind directly in the pan. Once it becomes mushy, cook for an additional 2 minutes to enhance the flavors. Remove the pan from the heat. Set a fine-mesh sieve over a bowl and strain the mixture to separate the liquid from the pulp.

In a separate pan, heat a small amount of oil over medium heat. Add cumin seeds and fry them until they begin to sizzle and pop, releasing their aroma.

To the spices, add the strained tamarind liquid, ginger powder, salt, and jaggery powder. Stir everything together to ensure the jaggery dissolves completely. Bring the mixture to a boil and let it cook for 3 to 5 minutes. If you prefer a spicy kick, add chili flakes during this step.

Reduce the heat to low and allow the sauce to simmer gently. Continue cooking until the sauce thickens and becomes sticky. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Once done, remove the sauce from heat and let it cool before transferring to a container for storage.

Enjoy the sweet and tangy taste of this Tamarind Sauce as a dip with beloved Indian street foods like Samosas and Aloo Chaat. It also serves as the perfect condiment for traditional dishes such as sambar and rasam.