Barbecue sauce-Tamarind, red chillies, Garlic, makes this lip-smacking Barbecue sauce.
It’s hot, sweet with the right amount of sourness.
Try this recipe at your next Barbecue or picnic.
A homemade Asian barbecue sauce.
This Tamarind Barbecue sauce might be THE sauce for your next party.
The sourness from the Tamarind, sweetness from brown sugar and red chillies gives its”kick”, making it a good substitute to your usual store brought ones.
Barbecue sauce recipe used to create a meal.
Before moving onto the recipe, let me just tell you that this sauce is a part of a fun meal plan I did for the kids.
You can see the meal above, a kid-friendly family meal for the whole family.
Instead of the usual lunch which takes the form of rice and curry, I surprised them with a fast food-themed meal that included this Tamarind, Garlic, red chilli sauce and a few other of their favorites.
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This sauce also needs to be tested for seasoning and consistency.
Tamarind has a tangy, sour taste that makes it a good match for this Barbecue sauce as the pulp would provide the base for this sauce.
Also keep in mind that you have total control over adjusting the sweetness and sourness of the sauce by reducing or increasing the amount of Brown Sugar and Tamarind. for my sauce, I preferred to add more sugar as my kids would prefer it this way.
Tamarind red chilli barbecue sauce.
Makes 1 and 1/2 cup of sauce
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
1/2 cup of Tamarind
1 tablespoon of chilli flecks
4-5 fresh red chilli as whole or sliced into two
1 tablespoon Cumin powder
3 Garlic cloves grated
2 tablespoons of tomato paste.
1/4 cup brown Sugar
1/2 cup of water
Method
In a bowl, add Tamarind and 1/4 cup water.
leave to soak for 5-10 minutes until the pulp of the Tamarind is soft, use your fingers or spoon to mash the pulp.
Strain, press and remove as much of the tamarind juice as possible while you are straining the pulp. Set the thick juice aside until further use.
Place a pan over low fire, include chilli flecks, fresh whole red chillies, grated Garlic, Cumin and dry roast these ingredients for 1 minute. you have to make sure these ingredients don’t burn.
Once the ingredients are done roasting, add Sugar, Tomato paste, stir and cook for 3-5 minutes until the sugar dissolves and makes a thick paste.
Add the Tamarind paste, stir, taste for Salt and season accordingly.
Leave the ingredients to cook for 10 minutes over medium heat, add water and stir while it cooks.
Stir and cook over medium heat until the sauce thickens.
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Tamarind barbecue sauce with red chilli.
BARBECUE SAUCE-TAMARIND, RED CHILLIES, GARLIC, MAKES THIS LIP-SMACKING BARBECUE SAUCE.
IT’S HOT, SWEET WITH THE RIGHT AMOUNT OF SOURNESS.
TRY THIS RECIPE AT YOUR NEXT BARBECUE OR PICNIC.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 1/2 cup of Tamarind
- 1 tablespoon of chilli flecks
- 4-5 fresh red chilli as whole or sliced into two
- 1 tablespoon Cumin powder
- 3 Garlic cloves grated
- 2 tablespoons of tomato paste.
- 1/4 cup brown Sugar
- 1/2 cup of water
Instructions
- In a bowl, add Tamarind and 1/4 cup water.
- leave to soak for 5-10 minutes until the pulp of the Tamarind is soft, use your fingers or spoon to mash the pulp.
- Strain, press and remove as much of the tamarind juice as possible while you are straining the pulp. Set the thick juice aside until further use.
- Place a pan over low fire, include chilli flecks, fresh whole red chillies, grated Garlic, Cumin and dry roast these ingredients for 1 minute. you have to make sure these ingredients don’t burn.
- Once the ingredients are done roasting, add Sugar, Tomato paste, stir and cook for 3-5 minutes until the sugar dissolves and makes a thick paste.
- Add the Tamarind paste, stir, taste for Salt and season accordingly.
- Leave the ingredients to cook for 10 minutes over medium heat, add water and stir while it cooks.
- Stir and cook over medium heat until the sauce thickens.
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Vidyanjalee Telwatta
Tuesday 5th of May 2020
Can I keep this for 2 or 3 days
jehan
Tuesday 5th of May 2020
Yes. store in a dry glass container and refrigerate. use a dry spoon.