Tamarind barbecue sauce

By Raquel Fox
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  • 1 cup (250 milliliters) seedless tamarind paste
  • 1 cup ketchup
  • 3 cups (750 milliliters) water
  • 1/4 cup (60 milliliters) lightly packed brown sugar
  • 1 teaspoon (5 milliliters) minced ginger
  • 1 teaspoon (5 milliliters) ground cinnamon
  • 1 teaspoon (5 milliliters) ground allspice
  • 1 tablespoon (15 milliliters) tomato paste
  • 3 tablespoons (45 milliliters) molasses
  • 1 teaspoon (5 milliliters) ground mustard
  • 1 cup (250 milliliters) apple cider vinegar
  • Salt and pepper to taste


  1. In a 1.5 litre saucepan, combine paste and water over medium heat. Stir paste while separating with a wooden spoon and bring sauce to a boil. Reduce heat and simmer until sauce thickens slightly to coat the back of a spoon.
  2. Remove the pan from the heat and strain the sauce into a bowl. Discard the skin and any stray seeds, then return the tamarind sauce to the pan over medium heat.
  3. Add remaining ingredients. Reduce heat and simmer, about 15-20 minutes. Store in a sterilized glass jar or an airtight container in the refrigerator for two weeks.


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