Ginger And Tamarind Dip Recipes

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TAMARIND-GINGER DIPPING SAUCE



Tamarind-Ginger Dipping Sauce image

Categories     Sauce     Ginger     Side     Tamarind     Boil

Yield makes about 1 1/2 cups

Number Of Ingredients 8

1 tablespoon canola or other neutral oil
2 tablespoons peeled and minced fresh ginger
1 large clove garlic, finely minced
6 tablespoons Tamarind Liquid (page 319)
2/3 cup water
3 to 4 tablespoons sugar
4 to 5 tablespoons fish sauce
2 or 3 Thai or serrano chiles, thinly sliced (optional)

Steps:

  • In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
  • Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
  • Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

GINGER AND TAMARIND DIP



Ginger and Tamarind Dip image

Delicious dip to serve with coconut shrimp or coconut chicken strips. Nice and tangy! Source -- Food Network

Provided by Elly in Canada

Categories     Low Protein

Time 1h

Yield 1 cup

Number Of Ingredients 7

2/3 cup mayonnaise
1 tablespoon lime juice
1 teaspoon ginger, freshly grated
1 tablespoon tamarind paste
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon cayenne powder

Steps:

  • To prepare the dipping sauce --.
  • Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
  • Refrigerate at least an hour to allow the flavours to blend.
  • Tamarind concentrate is available in Indian or Asian markets.

Nutrition Facts : Calories 715.5, Fat 53.1, SaturatedFat 7.8, Cholesterol 40.8, Sodium 1230.8, Carbohydrate 63.8, Fiber 1.5, Sugar 32.4, Protein 2.5

GINGER-TAMARIND CHUTNEY (_INJI PULI_)



Ginger-Tamarind Chutney (_Inji Puli_) image

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.

Provided by Maya Kaimal

Time 20m

Yield Makes 1 cup

Number Of Ingredients 12

3 tablespoons coconut oil, divided
1/2 cup minced peeled ginger (about 2 1/2 ounces)
2 tablespoons minced fresh green chile, such as serrano, Thai, or jalapeño, including seeds
2 teaspoons tamarind concentrate (preferably Tamicon brand)
1/2 cup hot water
1/4 teaspoon brown mustard seeds
1/8 teaspoon red pepper flakes
10 to 12 fresh curry leaves (optional)
1/8 teaspoon cayenne pepper
1 pinch ground asafetida
1/2 teaspoon salt
4 teaspoons grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)

Steps:

  • Heat 2 tablespoons coconut oil in a 10-inch heavy skillet over medium-low heat (coconut oil has a very low smoking point, so be careful not to let it get too hot). Add ginger and chile and cook, stirring, until ginger begins to brown, about 5 minutes. Remove from heat.
  • Dissolve tamarind concentrate in 1/2 cup hot water.
  • Heat remaining tablespoon coconut oil in a small heavy skillet over medium heat, then cook mustard seeds until they begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately, and stir until curry leaves are crisp.
  • Add spice mixture to ginger mixture along with cayenne, asafetida, and salt and cook over medium heat, stirring, 1 minute. Add tamarind liquid and jaggery and simmer, stirring, until mixture becomes somewhat thick and syrupy, about 2 minutes. Serve warm or at room temperature.

TAMARIND-GINGER RELISH



Tamarind-Ginger Relish image

More commonly known as puli-inji... puli = tamarind & inji = ginger. This traditional Keralite spicy-tangy relish is a part of every festive meal. It can be stored for quite a long time in an air-tight container.

Provided by Seeprats

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

25 g gingerroot, finely chopped
4 -5 green chilies
25 g coconut oil
3 -4 dried red chilies
1/2 teaspoon mustard
1 teaspoon tamarind pulp
2 cups water
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 teaspoon asafoetida powder
25 g jaggery (powdered)
7 -8 curry leaves
1/4 teaspoon fenugreek seeds

Steps:

  • Dissolve the tamarind pulp in the water. Keep aside.
  • Heat the oil, add mustard. When it starts spluttering, add dried red chillies and sauté.
  • Next, add chopped ginger and green chillies; fry well, strain and keep aside.
  • Heat the tamarind water, add turmeric powder, chili powder, asafetida, jaggery, curry leaves and fenugreek seeds. Boil till it turns thick.
  • Add the fried ginger and green chillies, boil for a minute.
  • Once it has cooled, transfer to a dry airtight container.

Nutrition Facts : Calories 78.8, Fat 4.4, SaturatedFat 3.6, Sodium 12.3, Carbohydrate 10.2, Fiber 1, Sugar 7.2, Protein 1.2

TAMARIND DIP



Tamarind Dip image

Make and share this Tamarind Dip recipe from Food.com.

Provided by grapefruit

Categories     Chutneys

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup tamarind pulp
2 -3 green chilies
2 -3 garlic cloves
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 small onion
1/2 teaspoon salt
1 1/2 cups fresh coriander leaves

Steps:

  • Soak tamarind in a cup of hot water for 15 minutes or until very soft.
  • Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
  • Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
  • (if you wnt to make a sweet dip you can add sugar to taste at this point)
  • Blend the ingredients to a smooth paste
  • Serve with Samosas, Pakora etc.

Nutrition Facts : Calories 56.4, Fat 0.2, SaturatedFat 0.1, Sodium 300.4, Carbohydrate 14, Fiber 1.6, Sugar 10.4, Protein 1.3

TANGY GINGER DIP



Tangy Ginger Dip image

This a great sauce for shrimp, chicken, or even some vegetables. It's spicy and delicious!

Provided by BRITTANYBEHRENS

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 7m

Yield 8

Number Of Ingredients 6

1 cup mayonnaise
4 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon ground ginger
2 tablespoons minced onion
1 dash habanero garlic hot pepper sauce

Steps:

  • In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 1.5 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 3.3 g, Sodium 309.1 mg, Sugar 0.5 g

TAMARIND DIPPING SAUCE



Tamarind Dipping Sauce image

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

Provided by David Waltuck

Categories     Condiment/Spread     Sauce     Fruit     Rosh Hashanah/Yom Kippur

Yield Makes about 2 cups

Number Of Ingredients 9

5 ounces tamarind pulp
2 cups plus 2 tablespoons cold water
1 piece (1 inch) fresh ginger, peeled and grated
3 cloves garlic, minced
3 tablespoons sugar, or more to taste
1 tablespoon chili-garlic sauce (sambal oelek)
2 teaspoons Thai fish sauce (nam pla)
1 teaspoon good-quality soy sauce, such as Kikkoman
2 tablespoons cornstarch

Steps:

  • 1. Combine the tamarind and 2 cups of the water in a small saucepan and bring to a boil over high heat. Remove the pan from the heat and let stand until the tamarind has softened, about 15 minutes. Help it along by breaking up the pulp with a spoon.
  • 2. Strain the tamarind through a sieve, pressing on the pulp to extract as much water as possible. Discard the pump and seeds and return the water to the pan. Add the ginger, garlic, 3 tablespoons sugar, the chili-garlic sauce, fish sauce, and soy sauce and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, stirring frequently.
  • 3. Whisk the cornstarch with the remaining 2 tablespoons water. When smooth, whisk the mixture into the tamarind sauce, continuing to whisk until the sauce thickens, about 1 minute. Remove the pan from the heat and let cool. Before serving, taste and adjust the seasoning, adding more sugar if necessary to balance the tartness of the tamarind. Store tamarind sauce in an airtight container in the refrigerator for up to a week.

GINGER AND TAMARIND REFRESHER



Ginger and Tamarind Refresher image

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They're more convenient because they don't have seeds, but they don't taste nearly as fresh.

Provided by Nik Sharma

Categories     Drink     Non-Alcoholic     Ginger     Tamarind     Summer     Kid-Friendly     Vegetarian     Vegan     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Wheat/Gluten-Free

Yield Makes 8 servings

Number Of Ingredients 5

2½ cups (600 ml) water
2½ oz (70 g) sour tamarind pulp or paste
8 oz (225 g) fresh ginger, preferably young
1 cup (200 g) sugar
One 1 L bottle chilled club soda or 4 cups (960 ml) chilled water

Steps:

  • Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
  • Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
  • In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
  • The Approach
  • This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.

TAMARIND GINGER COOLER



Tamarind Ginger Cooler image

Provided by Susan Feniger

Categories     Non-Alcoholic     Ginger     Quick & Easy     Chill     Tamarind     Simmer     Gourmet     Drink

Yield Makes 6 drinks

Number Of Ingredients 5

1/2 pound tamarind from a pliable block
7 cups water, divided
Ginger syrup
1/4 teaspoon kosher salt
1 (1-liter) bottle soda water or seltzer, chilled

Steps:

  • Break up tamarind with your fingers into a small heavy saucepan. Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes. Remove from heat and let stand 15 minutes. Strain through sieve into a bowl, pressing on and then discarding solids.
  • Whisk together ginger syrup, tamarind purée, remaining 5 cups water, and kosher salt in a large pitcher. Chill until cold.
  • Stir drink (it will separate as it stands), then pour into glasses filled two-thirds with ice. Top off with soda water.

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