Tamarind sauce is a terrific side for pholourie. Since I posted the pholourie yesterday I think it is only fitting to do the sauces that go with the pholourie. This morning I'm going to do the Tambran (Tamarind) sauce first and the next day I'll show you how to make the Chadon Beni chutney ( just had to save the best for last). The Tamarind (Tamarindus indica) is widely grown all over Trinidad; some intentionally ,others just arbitrarily. One thing I know is that the tree lives for a long time...
Where I live there has been one that I've known as a child and to my knowing it is still alive and growing. The trunk is perhaps some 10 feet across, and to get that big it has to be about 100 years by now or very close. I too have a tamarind tree in my backyard and it really grows and spreads quickly in a few years time. Now when it bears, we have so much that we give away or someone buys it to make tambran ball (I still have to show you all how to make that one.)
So now you know I don't have to buy tambran, all I do is go to my backyard. By the way, you can also freeze tambran for later use. Tambran sauce is absolutely amazing. The tangy-ness of the fruit together with the salt, pepper and other ingredients, just spells party in your mouth. That's why it's such a favourite with us Trinidadians. And you all know that I consider myself a sour, salty, peppery tooth instead of a sweet tooth already :^) Anyhow I'm talking too much.....Without further ado here's Tambran or Tamarind Sauce.
Tambran or Tamarind Sauce
1 cup tamarind pulp
2 leaves chadon beni (culantro)
2 cloves garlic (grated)
1 tablespoon pepper (or to taste)
1 tablespoon sugar
½ teaspoon salt
½ cup of water
Shell about 7 or 8 tamarinds and separate the seeds
Add about ½ cup of water and squeeze in your hands to separate the pulp in the water.
Add saltground chadon beni and garlic.
Pour in a separate bowl to serve with pholourie.
NB. You can add more water if you want a thinner sauce. Just experiment with it!
So now you know how to make Trini tambran sauce, pholourie and mango chutney, I think you're on your way to having a little lime at home... Oh! Wait, after I show you the next recipe you'll not only be able to have a good lime, but you could make pholourie to sell. haha!!! :^)
Coming up in my next post Chadon Beni chutney. Bye!
- 1 cup tamarind pulp
- 2 leaves chadon beni culantro
- 2 cloves garlic grated
- 1 tbsp. pepper or to taste
- 1 tbsp. brown sugar
- ½ tsp. salt
- ½ cup of water
- Shell about 7 or 8 tamarinds and separate the seeds.
- Add about ½ cup of water to the tamarind. Squeeze the tamarind to separate the pulp.
- Add salt, ground chadon beni and garlic, pepper sauce, and sugar. Mix thoroughly.
- Pour in a separate bowl to serve.