Best 4 Tamarind Dip Recipes
Tamarind dip, a staple in many Southeast Asian cuisines, has a tangy and savory flavor that complements a wide variety of dishes. It is a versatile condiment that can be used as a dipping sauce, marinade, or cooking ingredient. With its sweet and sour taste, tamarind dip adds a burst of flavor to any meal. If you're looking for a delicious and easy-to-make tamarind dip recipe, you've come to the right place. In this article, we'll provide you with a step-by-step guide to creating an authentic tamarind dip that will tantalize your taste buds.
Let's cook with our recipes!
TAMARIND DIP
Make and share this Tamarind Dip recipe from Food.com.
Provided by grapefruit
Categories Chutneys
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak tamarind in a cup of hot water for 15 minutes or until very soft.
- Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
- Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
- (if you wnt to make a sweet dip you can add sugar to taste at this point)
- Blend the ingredients to a smooth paste
- Serve with Samosas, Pakora etc.
Nutrition Facts : Calories 56.4, Fat 0.2, SaturatedFat 0.1, Sodium 300.4, Carbohydrate 14, Fiber 1.6, Sugar 10.4, Protein 1.3
TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)
I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set.
Provided by GoldsmithLissa
Categories Weeknight
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine the first seven ingredients in food processor.
- 2. Blend with short bursts until the mixture is well blended, and the.
- 3. cashews and garlic have been chopped into pieces about.
- 4. half the size of a grain of rice.
- 5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
- 6. Heat the mixture for about 1 minute in microwave then stir until.
- 7. tamarind pulp dissolves completely.
- 8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
- 9. Pour sauce into bowl. Add the oil and stir by hand.
- 10. Cover and refrigerate at least 30 minutes.
CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)
African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.
Provided by UmmBinat
Categories Spreads
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
- Taste and adjust flavours to taste.
- Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.
IMLI AUR DHANIYE KI HARI CHUTNEY (TAMARIND & CILANTRO DIP)
Before posting this recipe I checked recipezaar to see if it was already posted. There are many chutney recipes with either coriander or tamarind or even both ingredients but none of them has the core ingredient crushed red peppers. This chutney is spicy & sour at the same time. It can be stored in a tight lid jar for almost a month in the fridge. Enjoy it with snacks or just plain kababs or Kichdi.
Provided by The UnModern Woman
Categories Chutneys
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Blend all the ingredients in a blender or a food processor.
- If you do not want it too spicy, add only 1/2 tablespoon crushed red peppers.
- Serve with snacks, kababs, parathas, kichdis or whatever you like.
Nutrition Facts : Calories 15.7, Fat 0.5, Sodium 477.4, Carbohydrate 2.6, Fiber 1.3, Sugar 1, Protein 0.9
Tips:
- Use ripe tamarinds. Riper tamarinds are sweeter and have a more complex flavor.
- Soak the tamarinds in hot water. This will help to soften the tamarinds and make them easier to blend.
- Add some sweetness. Tamarind can be quite tart, so you may want to add some sweetness to balance out the flavor. You can use sugar, honey, or agave syrup.
- Add some spice. If you like spicy food, you can add some chili pepper or cayenne pepper to the dip. You can also add some cumin or coriander for a more earthy flavor.
- Serve the dip with your favorite snacks. Tamarind dip is great with chips, crackers, vegetables, or samosas.
Conclusion:
Tamarind dip is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a new dip to try, give tamarind dip a try. You won't be disappointed!
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