Find a restaurant


View All

Tamarind dipping sauce

Serves: Makes 300ml (1/2 pint)

Cook time: 20 minutes

Authentic Thai cuisine

sauces, small bites, barbecue

Difficulty: Pretty Easy

Taramind is a very popular fruit in Thailand, the plant is found all over the country. Phetchabun, my hometown province, is well known for its tamarind produce so I grew up with the best sauces that are made fresh from tamarind pulp. My family loves to make this tamarind dipping sauce recipe every time we have a barbecue party – and that’s most weekends – because it goes with every kind of grilled dishes. You can make a large batch and it will keep in an airtight container for up to 4 weeks.


  • 100ml tamarind paste
  • 250ml warm water
  • 4 tablespoons demerara sugar (or brown sugar)
  • 1/2 teaspoon chilli powder
  • 50ml light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons fried onion (available ready-to-use from Asian supermarkets, or you can prepare your own)


  1. Add the tamarind paste, water and sugar to the saucepan over medium heat. Stir until the sugar is dissolved.
  2. Add chilli powder, soy sauces and fried onion to the saucepan. Then heat, stirring continuously, until the mixture thickens.
  3. Wait until the sauce bubbles (about 5-10 minutes, depending on the batch size) then take off the heat. Leave to cool before serving.

The sauce should taste sweet and sour, with a tangy aftertaste. Store in an airtight container in the refrigerator and use within 4 weeks.

Share This Recipe


If you’re as nuts about Thai food as we are, you’re going to want a little dose of foodie news, tips and offers in your inbox every now and again. (Don’t worry, we won’t write too often and would never pass your email to anyone else).

© Copyright 2022 Rosa's Thai
Web design by Union 10 Design