As a lil fella on the islands, this was a fave snack of mine during my primary school days. There were vendors outside Harmony Hall Presbyterian School who sold this sauce in small bags, along with Mango Chow and Mango Talkari. Said vendors were well supported by my brother and me, with our daily allowance, which my mom would give us.

You’ll Need…

1 lb Tamarind
3 1/2 cups of water
6 cloves of garlic
6 leaves Chadon Beni (culantro)
2 Scotch Bonnet Peppers
1 tablespoon Ground Roasted Geera (cumin)
1 1/2 tablespoons Anchar Masala
1/4 teaspoon salt
2 tablespoons brown sugar

Notes. Please follow along with the video below, which discusses the recipe in more detail, including the type of Tamarind I used (sweet or sour), how to adjust the heat level, and methods for making the sauce thicker if desired. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.

Remove the shell and fiber strings from the tamarind and place them in a deep bowl. Pour 3 cups of boiling water over them and allow them to soak until the water has cooled.

This will soften the flesh and make it easy to remove it from the seeds.

Once the water is cold, use your hands in a rubbing motion to separate the pulp from the seeds.

Discard the seeds and any pieces of shell that may have been mixed in.

Blend (puree) the 1/4 cup of water with the Scotch Bonnet peppers (include seeds), garlic, and Chadon Beni.

Place the pulp (liquid), along with everything else, into a saucepan.

Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. If it’s overly tart, add a bit more salt.

Store in the fridge for 2-3 weeks, for when you have Pholourie, Aloo Pies, and Saheena. Yes, it’s a lovely dipping sauce.

Are you familiar with Tamarind (tabran) Sauce? Do you like it thick or runny? Spicy or sweet?

Source: caribbeanpot.com