Sweet and Sour Tamarind Sauce Recipe

Sweet and sour tamarind sauce is a vibrant, tangy condiment that balances the fruity sourness of tamarind paste with sugar and a savory backbone. It’s a staple in Southeast Asian and Indian cooking, used as a dip, glaze, or marinade. This version is quick to make, uses pantry-friendly ingredients, and delivers a glossy, complex sauce that elevates everything from spring rolls to roasted chicken.

Ingredients

1/2 cup (120 g) tamarind paste (or 1/4 cup tamarind concentrate mixed with 1/4 cup water)
1/2 cup (120 ml) water
1/3 cup (65 g) packed brown sugar (or palm sugar, grated)
1/4 cup (60 ml) fish sauce (or soy sauce for vegetarian)
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sriracha or chili garlic sauce (adjust to taste)
2 cloves garlic, minced
1 teaspoon (2 g) grated fresh ginger
1/2 teaspoon (1 g) ground coriander
1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water (slurry)

Instructions

In a small bowl, whisk together the tamarind paste and water until smooth. If using tamarind concentrate, mix it with the water and set aside.
In a medium saucepan over medium heat, combine the tamarind mixture, brown sugar, fish sauce, rice vinegar, soy sauce, sriracha, garlic, ginger, and ground coriander. Stir well.
Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Whisk the cornstarch slurry again, then pour it into the saucepan while stirring constantly.
Continue to cook for 2–3 minutes, until the sauce thickens to a syrupy consistency that coats the back of a spoon.
Remove from heat and let cool slightly. The sauce will thicken further as it cools.
Use immediately or store in a glass jar.

Tips

Tamarind substitutions: If you can’t find tamarind paste, use 1/2 cup (120 ml) of tamarind concentrate mixed with 1/4 cup (60 ml) water. Alternatively, use 1/2 cup (120 ml) of lime juice mixed with 1 tablespoon (15 g) of brown sugar, but the flavor will be more citrusy and less fruity.
Adjust sweetness and heat: Taste the sauce before adding the cornstarch slurry. Add more sugar if you prefer a sweeter sauce, or more sriracha for extra heat. Remember that the sauce will concentrate slightly as it reduces.
Prevent lumps: Always whisk the cornstarch slurry right before adding it, and stir constantly while pouring. This ensures a smooth, glossy texture.
Make it ahead: The sauce can be made up to 5 days ahead and refrigerated. The flavors deepen over time, making it even better the next day.

Serving Suggestions

Serve this sweet and sour tamarind sauce as a dipping sauce for spring rolls, samosas, or fried wontons. It also works beautifully as a glaze for grilled chicken, pork, or shrimp—brush it on during the last few minutes of cooking. For a vegetarian meal, toss it with roasted vegetables or use it as a dressing for a rice noodle salad.

Variations

Spicy tamarind sauce: Add 1–2 fresh Thai bird chilies, minced, along with the garlic for a fiery kick.
Ginger-lime version: Replace the rice vinegar with fresh lime juice and add an extra teaspoon of grated ginger for a brighter, zestier flavor.
Honey-sweetened: Substitute the brown sugar with honey or maple syrup, but reduce the water by 1 tablespoon to maintain the right consistency.
Thai-style: Add 1 tablespoon of toasted sesame seeds and 1 teaspoon of toasted sesame oil at the end for a nutty undertone.

Storage and Reheating

Store the sauce in an airtight container in the refrigerator for up to 5 days. To reheat, place it in a small saucepan over low heat, stirring occasionally, until warmed through. If it has thickened too much, thin it with a teaspoon of water at a time. You can also freeze the sauce in ice cube trays for up to 3 months; thaw overnight in the fridge before using.

Frequently Asked Questions

What is tamarind paste? Tamarind paste is the concentrated pulp from the tamarind fruit, available in blocks or jars. It has a sweet-sour flavor and is widely used in Asian, Indian, and Latin American cuisines. If you buy a block, soak it in warm water and strain out the seeds and fibers before measuring.

Can I use tamarind concentrate instead of paste? Yes, but concentrate is more intense and often contains added sugar. Use half the amount and dilute with water. Taste and adjust the sugar in the recipe accordingly.

Is this sauce gluten-free? It can be. Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your fish sauce is gluten-free. Most fish sauces are, but check the label.

Why is my sauce too thin? The sauce will thicken as it cools, so give it a few minutes. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in over low heat until it thickens.

Can I make this without fish sauce? Absolutely. Substitute an equal amount of soy sauce or tamari, and add a pinch of salt to mimic the savory depth. The flavor will be slightly different but still delicious.

How long does this sauce keep? In the refrigerator, it stays good for up to 5 days. In the freezer, it lasts up to 3 months. Always reheat to a simmer before using, and discard if you see any mold or off odors.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).