Tamarind Dipping Sauce

Tamarind Dipping Sauce
Tamarind Dipping Sauce

Tamarind Dipping Sauce is a Dip that we use for Samosas and for Chicken Wings mainly. Although it has other uses like Dip for French Fries, Onion Rings, Chicken Nuggets or Brushed unto Tandoori Chicken, and other meats as a BBQ Sauce or at the side for dipping.

It has a uniquely addictive quality about it due to the Black Salt and Amchur/Mango Powder. Strangely enough this tastes very close to the HP BBQ Sauce. Probably because of the Tamarind commonality between the two as well as additional similarities.

Tamarind Pulp

The Tamarind Pulp can be picked up at your local East Indian Grocery Store or at an Asian Supermarket. I pick up the variety with no seeds.

Tamarind Pulp
Tamarind Pulp

Variations of Tamarind Dipping Sauce

You can substitute the Tamarind Paste with more Tomato Paste and some Vinegar for the sourness component instead of using Tamarind. Or use some Prunes.

Replace Sugar with Jaggery, Dark Brown Sugar, Cane Sugar, or Rock Sugar.

For a redder look, you can add in Red Food Coloring, Beet Juice, more Oil and Tomato Paste, Annatto, Paprika, Ketchup, Chili Oil, etc.

Add in Chaat Masala or Garam Masala.

Another Technique involves making syrup from the Sugar. Over medium heat caramelize the sugar until it becomes liquid Add Tomato Paste and mix well and add in the Tamarind Water slowly and very little at a time while mixing.

You could also use Corn Syrup. Heat the Oil and Tomato Paste. Then Add Corn Syrup and mix well. then Add Tamarind Water and the remaining ingredients.

Tamarind Dipping Sauce

Delicious Tamarind Dipping Sauce for Samosas.
Prep Time5 minutes
Cook Time10 minutes
Course: Condiment, Sauce
Cuisine: Indian
Keyword: Samosa Dipping Sauce, Tamarind Sauce
Servings: 1 bowl
Author: JAH


  • 2 C Water
  • 1/2 C Tamarind Pulp
  • 1/2 C Sugar
  • 2 Tbl Tomato Paste
  • 2 Tbl Oil
  • 1/2 tsp Ancho or Chili Powder
  • 1/4 tsp Coriander, Ginger, Cumin, Amchur/Mango Powder, Black Salt


  • With Tamarind Pulp and Water bring to boil and simmer breaking up the pulp until completely dissolved. Strain and set aside the liquid.
  • In a Sauce Pan Add Oil & Tomato Paste and cook on medium heat for about 5 minutes. The paste should go a darker red color and the oil separating from the Tomato Paste. Add Sugar with 1 – 2 Tbl of Tamarind Water and mix really well until smooth. Add in remaining Tamarind water and bring to boil. Remove from heat and let cool. Add in the remaining ingredients and mix.
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