1. Shell the tamarind pods and remove the seeds from the pulp. 2. Bring the water to a boil in a saucepan, add the pulp, and simmer until the liquid is reduced to 1 cup. 3. Add the sugar, stir to dissolve, and simmer for an additional 5 minutes. 4. Strain the sauce through a piece of cheesecloth or muslin and squeeze out as much liquid as possible from the pulp. 5. Tamarind sauce will keep for about a month when stored covered in the fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
