Tamarind Cashew Sauce Dip Or Saucelots Of Variations Recipes

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SWEET AND SOUR TAMARIND SAUCE



Sweet and Sour Tamarind Sauce image

This is my version of a popular sauce that can be tweaked in a lot of ways to suit one's taste, either more to the sweet side or sour side. It's great with small fried items, like fried tofu, egg rolls, or samosas.

Provided by lana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 7

½ cup water
¼ cup brown sugar
2 ½ tablespoons tamarind powder
¼ teaspoon soy sauce
2 tablespoons chopped peanuts
¼ cup sliced red onion
¼ cup chopped fresh cilantro

Steps:

  • Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes.
  • Stir cilantro into the sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.

Nutrition Facts : Calories 45.1 calories, Carbohydrate 8.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 501.1 mg, Sugar 6.9 g

TAMARIND DIPPING SAUCE



Tamarind Dipping Sauce image

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

Provided by David Waltuck

Categories     Condiment/Spread     Sauce     Fruit     Rosh Hashanah/Yom Kippur

Yield Makes about 2 cups

Number Of Ingredients 9

5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch

Steps:

  • 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
  • 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
  • 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.

TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)



Tamarind Cashew Sauce (Dip or Sauce...lots of Variations) image

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

1/4 cup cashews, chopped
2/3 cup fresh cilantro, chopped
2 garlic cloves, quartered
2 onions, chopped
1 cup sugar
1 teaspoon black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
powdered saffron
1/4 cup olive oil

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.

TAMARIND CASHEW DIPPING SAUCE



Tamarind Cashew Dipping Sauce image

Make and share this Tamarind Cashew Dipping Sauce recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 13m

Yield 1 Cup

Number Of Ingredients 11

1/4 cup cashews, chopped
1 tablespoon hoisin sauce
2 garlic cloves, minced
2 green onions, chopped
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup canola oil
3 teaspoons honey
6 tablespoons rice wine vinegar
1/2 teaspoon tamarind pulp or 1/2 teaspoon tamarind juice
1/2 teaspoon sesame seeds, toasted

Steps:

  • Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
  • In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
  • Heat at medium for 1 minute.
  • Stir until the tamarind pulp is completely dissolved.
  • Add this to the cashew mixture and process until smooth.
  • Pour into a serving bowl and sprinkle with toasted sesame seeds.
  • Refrigerate for at least 30 minutes.

TAMARIND SAUCE



Tamarind Sauce image

Provided by Dan Toombs

Categories     Indian Side Dishes

Time 20m

Number Of Ingredients 8

200g block of tamarind pulp
Water to cover 1 ½ cups plus more if preferred
1 teaspoon cumin powder
1 teaspoon chaat masala (optional)
½ teaspoon dried ginger powder
½ teaspoon red chilli powder or to taste
1 tablespoon sugar or jaggery - more or less to taste
Salt to taste

Steps:

  • Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
  • Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
  • Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
  • I store this in a convenient squirt bottle in the fridge.

TAMARIND CASHEW DIPPING SAUCE



Tamarind Cashew Dipping Sauce image

http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/ My fav sauce this goes great with fish chicken red meats salads thai pastas you name it.

Provided by malinda sargent

Categories     Dips

Number Of Ingredients 11

1/4 cup chopped cashews
1 tbsp hoisin sauce
2 medium garlic cloved - minced
2 green onions - chopped
1/2 tsp ground black pepper
1/4 tsp cayenne peppe
1/4 cup canola oil
3 tsp honey
6 tbsp rice wine vinegar
1/2 tsp tamarind pulp
1/2 tsp toasted sesame seeds

Steps:

  • 1. Directions Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes

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