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Tamarind-chilli Dipping Sauce
Tamarind-chilli Dipping Sauce is a modern British recipe (from British Indian Restaurants) for a classic dipping sauce of chillies in a tamarind base wihth tomato and coriander that's typically served with kebabs or chops. The full recipe is presented here and I hope you enjoy this classic British version of: Tamarind-chilli Dipping Sauce.
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Makes:
125ml (1/2 cup)
Rating: 
Tags : CurryBIR CurriesChilli RecipesSauce RecipesVegetarian RecipesBritish Recipes
This is a classic British Indian Recipe for a tamarind-chilli dipping sauce that’s typically served as an accompaniment to koftas and kebabs. You can mix and match the chillies, I used a habanero for heat and a jalapeno for a bit of sweetness).
Ingredients:
1 tbsp tamarind pulp
6 tbsp tamarind water
2 red chillies (1 habanero and 1 red jalapeno)
1 green chilli
3 garlic cloves
1 salad tomato, finely chopped
1 handful coriander (cilantro), chopped
1/2 tsp salt
1 tsp sugar
Method:
Begin by preparing the tamarind water. Place the whole tamarind pulp in a mug and pour over 125ml (1/2 cup) boiling water. Stir well to combine so the tamarind dissolves in the water. Allow to infuse for 5 minutes then strain through a fine-meshed sieve into a bowl.
Finely slice the garlic and chillies. Combine with the tomato in a food processor and pulse to finely chop (do not puree, you want small pieces). Turn half the mixture into a mortar and the salt. Pound and grind to a coarse paste then mix in the sugar.
Scrape into a bowl and add the remaining chopped chillies and tomatoes. Stir in the coriander and mix in 6 tbsp of the tamarind water. Your dipping sauce is now ready, simply spoon into a bowl and serve.
