Trinidadian Tamarind Sauce

Name: Trinidadian Tamarind Sauce
Prep time: 25 min
Total time: 45 min

January 22, 2026

Prep 25 min Total 45 min

Trinidadian Tamarind Sauce - kvalifood.com

A Trinidadian dipping sauce made from tamarind pulp, chadon beni, garlic, and scotch bonnet. Called “tambran sauce” in Trinidad. The traditional method is no-cook – shell the tamarind, squeeze the pulp with water, and mix in the seasonings. It is the standard accompaniment to doubles, aloo pie, pholourie, and other fried street food.

Makes ca. 350 ml

Ingredients

200 g tamarind pulp (ca. 12 whole pods, or a seedless tamarind block)
240 ml hot water
40 g brown sugar (or raw cane sugar)
4 chadon beni leaves, finely chopped (or 2 tbsp fresh cilantro)
2 garlic cloves, minced or grated
1 scotch bonnet pepper, seeded, minced
1/2 tsp salt

Directions

If using whole tamarind pods, shell them and remove the fibrous strings. If using a tamarind block, break off 200 g.

Place the tamarind pulp in a bowl and pour the hot water over it. Let it soak for 5 minutes.

Squeeze and work the pulp with your hands or a spoon to separate it from the seeds. Continue for several minutes until the water is thick and pulpy.

Strain through a mesh sieve into a clean bowl, pressing firmly to extract as much pulp as possible. Discard seeds and fibres.

Grind or mince the garlic, chadon beni, and scotch bonnet together. A mortar and pestle gives the strongest flavour, but fine mincing works.

Add the ground seasonings, sugar, and salt to the tamarind liquid. Stir well to combine.

Taste and adjust: more sugar if too sour, more pepper if not spicy enough, more salt to balance.

Let sit for 10-15 minutes before serving so the flavours meld.

Notes

Add more water for a thinner, pourable sauce or less for a thicker dip.
For a smoother sauce, simmer the strained tamarind with the seasonings for 10 minutes over medium heat.
Whole pods give the freshest flavour. Seedless tamarind block saves time. Avoid tamarind concentrate/paste – it has a different flavour profile.
A whole scotch bonnet makes this quite spicy. Start with a quarter pepper and add more.
Stores in a clean jar in the refrigerator for up to one week.