Prep Time 5 minutes
Cook Time 55 minutes
Keyword Medium
Servings 10
Calories 250 kcal


  • 400 g Packaged seedless tamarind
  • Boiling water
  • 375 g Sultanas
  • 3 Fresh red chillies
  • 2 Garlic cloves
  • 8 tbsp Raw sugar


  • A day prior… Place tamarind pulp in a heat-proof bowl and soak with 750ml boiling water (or until slightly covered) and leave overnight to soften.
  • Cooking day… Break up tamarind contents massaging by hand or with a fork and strain the mixture into a large saucepan using a sieve. Return unstrained contents to the bowl and add another ½ cup boiling water, let cool, and strain into the saucepan. Repeat this process several times until the majority of tamarind pulp has been strained attempting not to over-liquefy content.
  • Place sultanas, chillies, garlic, and 1 cup of strained tamarind into a high-powered blender and blend on a medium setting to create a puree. If contents fail to mix, add another ½ cup of strained tamarind at a time to help combine.
  • Return blended content to saucepan, and place over low heat covered. Stir in 3 tbs sugar and continue to cook covered stirring frequently.
  • Gradually add 1 tbs of sugar every 5-10 minutes until excess liquid has evaporated and content has thickened (approximately 45 minutes).
  • Allow to cool and transfer to a glass jar. Keep refrigerated.


  • This recipe requires preparation one day in advance, not included in prep time.
  • Use caution when cooking as the tamarind will have the tendency to splatter.

Bon appétit!


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