Tamarind Sauce

posted by Sue Freeman  6-18-98
Tamarind Sauce 

Categories: Preserves, Indian, Sauces, Side dish, Fruits 
Yield: 1 recipe 

1/4 cup Tamarind pulp, ripe and seedless
1 1/4 cup Water 
Salt, to taste 
1 tbl. Raw sugar 
1/4 tsp. Black pepper 
1/2 tsp. Chili powder 
1/2 tsp. White cuin seeds, toasted and ground
1 tbl. Mint leaves, chopped 


Soak tamarind pulp in water overnight. 

The next day, mash the pulp into the water and blend thoroughly. Strain liquid in a sieve or yhtough some cheesecloth and discard fibers.
 
Stir in the remaining ingredients except the mint leaves.  Whisk thoroughly until the sugar has dissolved. 
 
Sprinkle with mint and serve chilled.
 

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