Indulge your taste buds in the exotic Thai flavors with this easy Thai sweet tamarind dipping sauce recipe. Bursting with tamarind's sweet and tangy taste, this versatile sauce perfectly accompanies your favorite appetizers and snacks. The sauce can be made and ready to serve in 20 minutes!
In this helpful blog post, learn what tamarind is and how to use it in Thai cooking. Also, make your own tamarind paste using pulp with step-by-step photo instructions. You'll love the fresh taste of the homemade tamarind mixture.
Growing up in Thailand, Luk Chin (Thai meatballs) were as common for me as hot dogs are for kids in America—and always paired with tamarind sauce. This sweet, tangy, spicy, and slightly sticky sauce wasn’t just a condiment; it was a taste of tradition.
Perfect for Luk Chin or any appetizer, this vibrant sauce transforms every bite into a flavorful experience. Want the full Thai street food vibe? Check out my Luk Chin recipe here.
Jump to:
- What is Tamarind Sauce?
- Why you'll love this Tamarind Chutney Recipe
- Thai Tamarind Dipping Sauce vs. Indian Tamarind Sauce
- Tamarind Chutney Recipe Ingredients
- How to make Sweet Tamarind Sauce
- Thai Tamarind Sauce variations
- Tamarind Chutney Tips
- How to serve Tamarind Dipping Sauce
- How to Store Tararind Dipping Sauce
- Frequently Asked Questions
- Sweet Tamarind Sauce
- Related Recipes
- Pairing
What is Tamarind Sauce?
Sweet Tamarind Dipping Sauce is a savory and spicy brown sauce used as a sweet and sour condiment for grilled or deep-fried finger food like Thai meatballs, fish cakes, and hot dogs. It is made from tamarind paste and is seasoned with fish sauce, sugar, and fresh aromatics to create a delicious balance of flavors.
This sweet sauce adds a savory, salty, and sour note to dishes, making it the perfect companion to finger foods or appetizers.
Why you'll love this Tamarind Chutney Recipe
- Burst of Flavor. The combination of tamarind's sour taste with the sweetness of brown sugar or palm sugar creates a delightful flavor profile that will tantalize your taste buds.
- Versatile Dipping Sauce. This versatile sauce pairs well with various dishes, from fish cakes to spring rolls and Thai chicken wings.
- Quick and Easy recipe. With just a handful of ingredients and simple steps, you can quickly whip up this delectable sauce, adding an authentic Thai touch to your party appetizers.
Thai Tamarind Dipping Sauce vs. Indian Tamarind Sauce
The difference between Thai tamarind dipping sauce and Indian tamarind sauce lies in their ingredients and preparation methods.
The preparation methods for these sauces also differ. Thai tamarind dipping sauce is made by boiling it with other ingredients over medium-high heat until it thickens to a desired consistency.
Indian tamarind sauce, on the other hand, involves boiling the tamarind pulp with jaggery powder and spices until it reaches a rolling boil. It is then cooled and blended to achieve a smooth texture.
Thai Tamarind Dipping Sauce
In Thai cuisine, the tamarind dipping sauce is often called "Nam Jim Nam Makham." It is known for its balance of sweet, sour, and spicy notes. Thai tamarind dipping sauce, commonly used in Thai cooking, is a sweet sauce made from tamarind fruit. It typically includes garlic, fish sauce, sugar, and tamarind paste. This sauce is often served with spring rolls, fish cakes, or grilled meats.
Indian Tamarind Dipping Sauce
In Indian cuisine, tamarind sauce goes by names such as "Imli Chutney" or "Sweet Tamarind Chutney." It is a staple in Indian restaurants and is commonly used in chaats and Indian appetizers.
Indian tamarind sauce typically features a blend of tamarind mixture, jaggery powder (an unrefined cane sugar), and basic Indian spices such as chaat masala. The sauce is simmered over medium-high heat until it reaches a rolling boil, allowing the flavors to meld together and create a harmonious sweet and sour taste.
It is often enjoyed with popular Indian chaats like pani puri, complementing the diverse flavors found in these dishes. Another delightful accompaniment is cilantro mint chutney, which provides a refreshing contrast to the tamarind sauce.
Tamarind Chutney Recipe Ingredients
- Tamarind concentrate or paste. This is the main ingredient for this dipping sauce; don't skip it. Find these at Asian grocery stores.
- Garlic. Garlic and shallot are pan-fried lightly until brown for added flavors to the dipping sauce.
- Shallot. Purple or red onions can be substituted.
- Cilantro stems. Chop into small pieces when frying in the pan. Save the leafy parts for garnishing.
- Brown sugar or palm sugar. White sugar, honey, or agave also work, but it's a bit sweeter than palm or brown sugar.
- Fish sauce. Adds a salty umami flavor to this Thai tamarind sauce. Use any brand you can find at your local grocery store.
- Chili flakes (adjust according to your spice preference). Chile powder could work, but it will lack the texture of the flakes.
- Oil. For frying the aromatics.
- Water. Water adds volume to the sauce. Then, it's reduced to thick, sweet, and sticky once tapioca slurry is added.
- Tapioca starch. Use as a thickening ingredient for the tamarind sauce. Corn starch works well as a substitute.
Helpful Kitchen Tools for This Recipe
- Medium-sized skillet or a splurge skillet!
- Wooden large spoon or spatula for stirring
- A small bowl or airtight container for serving or storage
How to make Sweet Tamarind Sauce
Step 1. Combine tapioca and 3 tablespoons of water in a small bowl, whisk together then set aside for later.
Step 2. In a medium skillet or saucepan on medium heat, add oil. Once hot, add garlic and shallot. Fry until lightly brown.
Step 3. Add the water and sugar, whisk, and cook until dissolved, about 1-2 minutes.
Step 4. Add the chopped cilantro stems, stir well, and cook for 1 minute or until fragrant.
Step 5. Add the fish sauce chili flakes, stir, and cook for one minute.
Step 6. Add the tapioca slurry next. Do a quick whisk with a fork before adding to help stir up the flour deposit at the bottom. Turn the stove to low heat, and often whisk until the sauce thickens slightly.
Step 7. Add tamarind paste to the pan, stir well, and cook for 1-2 more minutes. Stir often. Taste and adjust with more fish sauce and sugar. Add more water if you'd like a thinner sauce. (up to 2 tablespoons). Remove from the stovetop, and transfer to a small bowl or an airtight container for serving or storage.
Thai Tamarind Sauce variations
- Substitute brown sugar with white sugar, honey, or maple syrup for a sweeter sauce version.
- Customize the spice level by adjusting the chili powder or adding a pinch of cayenne pepper for a spicier kick.
- If tamarind paste or concentrate is not readily available, use seedless tamarind pulp soaked in warm water and then strained to obtain the tamarind juice. Get the recipe for making tamarind paste from pulp here.
Tamarind Chutney Tips
- Buy tamarind paste at your local Asian, Latin, or Indian grocery store. You can also buy it online here.
- Tamarind water is not the same thing as tamarind paste.
- Adjust the sweetness and tanginess of the sauce by adding more or less brown sugar, fish sauce, or tamarind paste, according to your preference.
- The sauce will thicken further as it cools at room temperature, so if it becomes too thick, add a little warm water and stir until the desired consistency is reached.
- Make a large batch for a large party by doubling the recipe.
- Adding more water will give the sauce a thinner consistency, but adding too much water will dilute the flavors of the sauce, so adjust with fish sauce, sugar, and tamarind paste.
How to serve Tamarind Dipping Sauce
- Thai appetizers like spring rolls, satay skewers, crispy fried tofu, fish or meat meatballs, hot dogs, or chicken wings.
- Make a vegetable charcuterie board and use the sauce as the main dipping sauce. It's the perfect way to get some greens and still have a delicious sauce to indulge in.
- Use your grilled hamburgers' sweet, sour sauce for a tangy, delicious taste!
- Serve with fried food like homemade samosas, fried egg rolls, coconut shrimp, or shrimp in blanket appetizers!
Garnishing options
- Fresh cilantro leaves, finely chopped
- Fried shallots for an extra crunch
- Sliced red chilies for added heat
How to Store Tararind Dipping Sauce
- Sweet Tamarind Dipping Sauce can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a minute or so until warm. Remember to stir well before each use to recombine any separated ingredients.
Frequently Asked Questions
Yes, absolutely! Store-bought tamarind sauces are convenient and give the same flavor depth as homemade tamarind paste or concentrate. Each brand is slightly different in texture and sourness, adjusting the other ingredients in the recipe to balance the flavors.
Thai Tamarind Dipping Sauce can be a fantastic addition to Indian cuisine, especially regarding Indian chaat recipes and fried Indian street foods. Drizzle it over aloo chaat or samosa chaat to enhance the flavors and add a delightful tangy twist. It also pairs well with Indian appetizers like samosas, aloo tikki, and paneer pakora.
The sour taste in the Thai Tamarind Dipping Sauce comes from tamarind, the fruit of the tamarind tree. Tamarind paste or concentrate is used as the base for this sauce, providing a distinctive tanginess that balances the sweetness and spices.
Absolutely! Thai Tamarind Dipping Sauce can be a great addition to chicken wings. Its sweet and sour flavor profile complements the savory notes of the wings, creating a harmonious combination. Drizzle the sauce over the cooked chicken wings or serve it as a dipping sauce.
Tamarind is a tropical fruit that grows in pods on the tamarind tree. The fruit is brown and sticky inside the tamarind pods, with a tangy and sweet taste. It is commonly used in cooking and making sauces, drinks, and candies.
Learn more about this important ingredient used in Asian cooking here.
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Sweet Tamarind Sauce
- Total Time: 20 minutes
- Yield: 10
- Diet: Low Fat
Description
Indulge your taste buds in the exotic Thai flavors with this easy Thai sweet tamarind dipping sauce recipe. Bursting with tamarind's sweet and tangy taste, this versatile sauce perfectly accompanies your favorite appetizers and snacks. The sauce can be made and ready to serve in 20 minutes.
Ingredients
For the tamarind sauce
- 1 tablespoon oil
- 2 tablespoons garlic, chopped small
- 3 tablespoons shallot, chopped small
- 3 tablespoons cilantro stems chopped small
- 1 cup water
- 3 tablespoons brown sugar or palm sugar
- 1 ½ tablespoon fish sauce
- 1-3 tablespoons chili flakes (adjust according to your spice preference)
- ¼ cup tamarind paste or concentrate. This is the main ingredient for this dipping sauce, don't skip it, please. Find these at Asian grocery stores.
For the tapioca flour slurry
- 3 tablespoons water
- 2 teaspoon tapioca starch
Instructions
- Combine tapioca and 3 tablespoons of water in a small bowl, whisk together then set aside for later.
- In a medium skillet or saucepan on medium heat, add oil. Once hot, add garlic and shallot. Fry until lightly brown.
- Add the water and sugar, whisk, and cook until dissolved, about 1-2 minutes.
- Add the chopped cilantro stems, stir well, and cook for 1 minute or until fragrant.
- Add the fish sauce, chili flakes, stir and cook for one minute.
- Add the tapioca slurry next. Do a quick whisk with a fork before adding to help stir up the flour deposit at the bottom. Turn the stove to low heat, and often whisk until the sauce thickens slightly.
- Add tamarind paste to the pan, stir well, and cook for 1-2 more minutes. Stir often. Taste and adjust with more fish sauce and sugar. Add more water if you'd like a thinner sauce. (up to 2 tablespoons). Remove from the stovetop, and transfer to a small bowl or an airtight container for serving or storage.
Notes
- Buy tamarind paste at your local Asian, Latin, or Indian grocery store. You can also buy it online here.
- Tamarind water is not the same thing as tamarind paste.
- Adjust the sweetness and tanginess of the sauce by adding more or less brown sugar, fish sauce, or tamarind paste, according to your preference.
- The sauce will thicken further as it cools at room temperature, so if it becomes too thick, add a little warm water and stir until desired consistency is reached.
- Make a large batch for a large party by doubling the recipe.
- Adding more water will give the sauce a thinner consistency, but adding too much water will dilute the flavors of the sauce, so adjust with fish sauce, sugar, and tamarind paste.
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- Prep Time: 10
- Cook Time: 10
- Category: Sauces
- Method: Stovetop
- Cuisine: Thai
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Pairing
These are my favorite dishes to serve with this easy Thai sweet tamarind dipping sauce recipe.
Ashley Stoll says
This recipe brings me back to the lovely memories of walking in Bangkok snacking on these tasty meatballs. And the sauce!! Yummmm
Sue says
What a beautiful reminder of walking the streets in Bangkok and snacking on these tasty meatballs. Thank you for sharing this recipe.
Kimberly G says
I’ve always wondered how to make this sauce when our family’s traveled to Thailand! My kids couldn’t get enough of the Thai meatballs and the sweet drippy sauce that comes in a plastic bag! Thank you!
Dawn says
Wow, wow and wow! The flavors are incredible! You’re right, I taste the similarities in the Pad Thai sauce in this tamarind recipe. Absolutely delicious!