Best Ginger And Tamarind Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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.

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

Related Topics