Follow these steps for perfect results
tamarind pulp
broken into pieces
honey
ginger
grated
salt
apples
peeled, cored, diced
water
boiling
Break the tamarind pulp into marble-sized pieces.
Place tamarind pieces in a bowl and cover with 1 cup of boiling water.
Soak the tamarind in hot water for at least 2 hours or overnight.
Strain the tamarind liquid through a medium-mesh sieve into a large saucepan, pressing down on the solids to extract maximum flavor.
Discard the remaining tamarind solids.
Stir in honey, grated ginger, and salt into the tamarind liquid.
Add the peeled, cored, and diced apples to the saucepan.
Place the saucepan over medium-high heat and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for approximately 40 minutes, stirring occasionally.
Continue simmering until the sauce has thickened into an applesauce-like consistency.
Expert advice for the best results
Adjust the amount of honey and salt to taste.
For a smoother sauce, use an immersion blender.
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Everything you need to know before you start
15 minutes
Can be made 2-3 days in advance.
Serve in a small bowl alongside the main dish, or drizzle over the top.
Serve with grilled meats.
Serve with Indian dishes.
Serve with roasted vegetables.
Serve as a condiment.
The sweetness pairs well with the sauce.
Discover the story behind this recipe
Tamarind is a common ingredient in Indian cuisine.
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