As a little fella on the islands, this was a favorite snack of mine during primary school days. Trinidad Tamarind Sauce for Doubles & Pholourie is a sweet-spicy-tangy condiment that was sold in small bags alongside mango chow and aloo pie outside Harmony Hall Presbyterian School.

This homemade version brings back those childhood memories, blended with a tangy tamarind, garlic, scotch bonnet, and culantro simmered to balance sweet, spicy, and savory notes. It elevates snacks like pholourie, doubles, and aloo pie with its nostalgic island flavor. Perfectly versatile, you can serve it runny or thick, spicy or mild; however you like it, this sauce brings back the warmth of Caribbean street food with every spoonful.

Ingredient Guide

Tamarind Pulp: Tart fruit pulp that provides the signature sour base.
Scotch Bonnet Pepper: Infuses the sauce with Caribbean-style heat.
Garlic: Adds pungent depth and savory flavor.
Chadon Beni (culantro): Gives herbal brightness and authenticity.
Ground Roasted Cumin (geera): Boosts warmth and aroma.
Anchar Masala: Adds that classic Trinidad dry spice flavor.
Brown Sugar: Balances the sourness with sweetness.
Salt: Brings harmony and depth to the sauce.
Water: Helps dissolve tamarind and create the sauce base.

Cooking Notes from the Kitchen

Soak and strain tamarind to remove shells and seeds before simmering.
Blend peppers, garlic, and culantro for a smoother sauce and deeper flavor.
Simmer gently to meld heat, sweetness, and sourness without burning.
Adjust thickness by adding water or simmering longer—a range from drippy to spoon‑coating is all good.