This sweet, sour and slightly spicy sauce is just what the doctor ordered as its star ingredient, tamarind, boasts an impressive repertoire of nutritional value.
Tamarind is a fruit popular in Asian, African and Indian cuisines. Sneaking its way into chutneys, desserts, and even savory preparations, this distinctly flavorful fruit lends a delicious sweet tartness.
As for its benefits, tamarind provides a substantial amount of important minerals like phosphorous, magnesium, and iron necessary in the body for blood cell regulation, nerve conduction, and bone health. It is also a good source of B vitamins like thiamin, riboflavin , and niacin - all playing important roles in metabolism. Due to its high fiber content, tamarind has been used historically in treating constipation among other digestive issues.
But perhaps the most impressive thing about this fruit is its ability to turn into a barbecue sauce! Heres how...
(yield: 1 1/2 cups)
1 TBSP canola oil
1/4 cup yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ginger, grated
1/2 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
1/4 cup tamarind pulp
2 teaspoons honey
1 TBSP apple cider vinegar
1 cup water
In a medium sauce pan, saute onions, garlic and ginger in oil over medium heat, 2-3 minutes. Add spices, tamarind pulp, and honey, stirring, until mixture softens.
Deglaze pan with apple cider vinegar, stirring until vinegar evaporates. Stir in water. Bring to a simmer, and reduce heat to low.
Cook 10-15 minutes, stirring occasionally, until sauce thickens. Let cool and blend in a blender or food processor until smooth.