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Tamarind Dipping Sauces Three Ways

Featured in Elegant Small Bites.

Discover three distinct tamarind-based sauces to enhance appetizers and snacks. Choose a smooth, pourable sauce blended with shallots, chilies, and cilantro for classic tang; a chunky salsa style combining tomatoes, mint, or cilantro, plus a touch of garlic and cumin for fresh texture; or a thick, Asian-inspired version featuring sesame oil, soy, green onions, and toasted sesame seeds. Each sauce offers unique character, ideal for dipping, drizzling, or serving alongside a variety of fare. Ingredients are easily adjusted for sweetness and heat, and all versions come together quickly for any occasion.

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Barbara Chef
Updated on Thu, 29 May 2025 12:07:39 GMT
Three bowls of sauce and a plate of dumplings. Pin it
Three bowls of sauce and a plate of dumplings. | gracefulflavors.com

Tamarind dipping sauces bring tangy excitement to almost any plate. These three variations cover the bases whether you want something silky smooth for samosas a bright chunky salsa for grilled skewers or a deep Asian style for dumplings and spring rolls. Each version lets the tamarind shine and is quick enough for last minute entertaining or regular weeknight meals. I started experimenting with these during one Diwali feast and since then they have become my go-to crowd pleasers.

Whenever I need a little something special for friends or family these sauces deliver. The Asian version in particular never fails to get compliments on its bold sesame hit.

Ingredients

  • Tamarind paste: gives the signature sour tang. Look for deep brown paste without additives
  • Brown sugar or honey: balances the tartness for a rounded taste
  • Shallots or red onions: add sharpness and crunch. Pick firm tight bulbs for best flavor
  • Green or red chilies: bring brightness and heat. Use fresh and adjust amount to your spice preference
  • Cilantro: infuses freshness. Use leaves with no wilting or yellowing
  • Roma tomatoes or any vine ripe variety for salsa style: Juicy and ripe tomatoes are best
  • Corn starch: helps the Asian style sauce thicken nicely
  • Toasted sesame oil: intensifies the Asian flavor. Darker oil means deeper nuttiness
  • Sesame seeds: add crunch and a lovely fragrance. Use plain or toast briefly in a pan
  • Soy sauce: adds a salty depth in the Asian style. Choose good quality low sodium if preferred
  • Ginger and garlic: give zing to all three. Always use fresh roots for more punch
  • Mint and green onion (optional): for herbal lift in salsa and Asian versions
  • Salt: only if needed depending on the tartness of your tamarind and the saltiness of soy
  • Tip for tamarind paste: If using dried blocks soak and strain thoroughly for smooth results

Step-by-Step Instructions

Prepare the Simple Sauce:
Combine tamarind paste and water in a small saucepan. Slowly bring just to a boil on medium heat. Turn off heat and set aside to cool completely. Once cooled stir in chopped shallots chilies cilantro honey or brown sugar cumin if using and adjust seasoning. Let the flavors meld together for at least one hour for best taste
Make the Salsa Style:
In a mixing bowl add tamarind paste chopped tomatoes shallots mint and or cilantro chilies garlic cumin and cayenne pepper. Using a masher or the back of a spoon crush the mixture into a coarse salsa texture. Taste and add sugar or honey if the sauce is too tart and salt if needed. Let sit fifteen minutes before serving so the flavors fully combine
Craft the Asian Style Sauce:
Heat tamarind paste with half of the measured water in a small saucepan over medium high heat. In a separate bowl mix corn starch with the rest of the water and whisk until totally dissolved. Slowly pour the slurry into the hot tamarind mix. Continue stirring over medium heat until the sauce thickens to a glossy pourable consistency. Remove from heat and let cool completely then stir in green onions cilantro honey or sugar toasted sesame oil sesame seeds soy sauce if using ginger and red pepper flakes. Taste for balance and adjust seasonings
A plate with three bowls of food and a sauce. Pin it
A plate with three bowls of food and a sauce. | gracefulflavors.com

I find myself especially drawn to the zing from fresh ginger. Once when we ran out my daughter actually ran next door just to borrow ginger from our neighbors since this sauce was the star of her lunchbox dip.

Storage tips

These sauces keep well in the fridge in airtight containers for about four to five days. The salsa style is best enjoyed fresh but if prepping ahead make the base and add tomatoes and fresh herbs just before serving. None of these freeze well so plan on making only what you need for the week.

Ingredient substitutions

If you cannot find tamarind paste pomegranate molasses is your best bet though it brings a slightly deeper fruity flavor. For sweetness maple syrup can sub in for honey or brown sugar. Use regular sesame oil if toasted is not handy adjusting the amount for flavor.

A plate with three bowls of food and a sauce. Pin it
A plate with three bowls of food and a sauce. | gracefulflavors.com

Serving suggestions

Each sauce fits a different mood. Drizzle the simple version over salads kebabs or chaat. The salsa shines with tortilla chips grilled chicken or spread on sandwiches. The thick Asian sauce lifts dumplings tofu or shrimp into a special treat.

Cultural and historical context

Tamarind is beloved from India through Southeast Asia for its bright sour punch and versatility. It has cooled summer meals for centuries and brought tang to chutneys salsas and marinades. Offering a trio of sauces like this turns any gathering into a celebration of global flavors and traditions.

Frequently Asked Questions

→ What appetizers pair well with these sauces?

Try them with samosas, spring rolls, pakoras, grilled vegetables, or crisp crackers for vibrant flavor.

→ Can I make these sauces ahead of time?

Yes, the sauces store well in the fridge for up to 4-5 days, except the salsa style which is best fresh.

→ Is it possible to substitute tamarind paste?

Pomegranate molasses can be used in place of tamarind; adjust sweetness and liquid as needed.

→ How spicy are these sauces?

Spice levels can be tailored by adjusting the amount and type of chilies or cayenne pepper added.

→ Are the sauces suitable for specific diets?

All versions are vegan, vegetarian, gluten free, and fit several dietary preferences with basic ingredient swaps.

→ What is the best way to thicken the Asian-style sauce?

Cornstarch dissolved in water and simmered with the tamarind mixture creates a glossy, thickened finish.

Tamarind Dipping Sauces Three Ways

Three tangy tamarind sauces—simple, chunky, and Asian style—add flair to appetizers and snacks.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Barbara

Category: Tasty Snacks

Difficulty: Easy

Cuisine: Indian

Yield: 8 Servings (8 small dipping bowls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Simple Sauce

01 2 tablespoons tamarind paste
02 180 milliliters water, plus more if tamarind is very sour
03 2 tablespoons finely chopped shallots or red onions
04 1 tablespoon finely chopped green chilies, red chilies, or jalapeños
05 1 tablespoon chopped fresh cilantro
06 1 tablespoon brown sugar or honey, to taste
07 1 teaspoon ground cumin (optional)
08 Salt, to taste
09 Optional: grated ginger or garlic, fresh mint leaves, chopped green onions, soy sauce

→ Salsa Style

10 2 tablespoons tamarind paste
11 200 grams tomatoes (Roma or vine-ripe), finely chopped
12 2 tablespoons finely chopped shallots or red onions
13 2 tablespoons chopped fresh mint leaves or cilantro (or both)
14 1 tablespoon finely chopped green chilies, red chilies, or jalapeños
15 0.5 teaspoon freshly grated garlic
16 0.25 teaspoon ground cumin
17 0.25 teaspoon cayenne pepper or chili powder
18 Salt, to taste
19 Brown sugar or honey, as needed if tamarind is too sour, added 1 teaspoon at a time

→ Thick Asian Style

20 2 tablespoons tamarind paste
21 180 milliliters water, plus more if tamarind is very sour
22 1.5 teaspoons corn starch
23 1.5 tablespoons finely chopped green onions or chives
24 1.5 tablespoons chopped fresh cilantro (optional)
25 1 tablespoon brown sugar or honey, to taste
26 1 tablespoon toasted sesame oil
27 2 teaspoons toasted sesame seeds
28 2 teaspoons soy sauce (optional, add salt only if needed)
29 1 teaspoon freshly grated ginger or garlic
30 0.33 teaspoon red pepper flakes, to taste
31 Salt, to taste

Instructions

Step 01

In a small saucepan, combine tamarind paste with water and bring to a boil. Remove from heat and allow the mixture to cool to room temperature. Stir in chopped shallots, chilies, cilantro, brown sugar or honey, and ground cumin. Mix thoroughly until well combined. Adjust seasoning with salt if required. Let the sauce rest for several hours for flavors to meld.

Step 02

In a mixing bowl, add tamarind paste, chopped tomatoes, shallots, mint or cilantro, chilies, garlic, ground cumin, and cayenne pepper. Mash together using a wooden pestle, spoon, or masher until the mixture reaches a coarse salsa consistency. Alternatively, pulse briefly in a food processor. Adjust with brown sugar or honey and salt as needed.

Step 03

In a saucepan, combine tamarind paste with 120 milliliters water and bring to a simmer over medium-high heat. Dissolve corn starch in the remaining water, then whisk into the hot tamarind mixture. Stir continuously until the sauce thickens. Remove from heat and allow to cool. Add green onions, cilantro, brown sugar or honey, toasted sesame oil, sesame seeds, soy sauce, ginger, and red pepper flakes. Mix thoroughly. Adjust seasoning with salt as required.

Notes

  1. To intensify flavor, toast sesame seeds in sesame oil with red pepper flakes before adding to the sauce.
  2. Adjust sweeteners and seasonings to preferred balance of sour, sweet, and spicy.
  3. Tamarind paste is available at international markets or can be prepared by soaking 50 grams of dried tamarind in 120 milliliters warm water, then extracting and straining the pulp.
  4. For a substitute, use pomegranate molasses, adjusting liquid and sweetener to match desired sourness.
  5. Sauces may be prepared 1–2 days in advance; salsa is best served fresh. Store leftovers refrigerated for up to 5 days. Not recommended for freezing.

Tools You'll Need

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden pestle, masher, or food processor

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains sesame (sesame oil and seeds)
  • Contains soy (soy sauce, optional)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 19
  • Total Fat: 1 g
  • Total Carbohydrate: 5 g
  • Protein: 1 g