As an island rill blowjob, this was my fashionable snack from my elementary school days. There was a vendor outside the Harmony Hall Presbyterian who sold this sauce in small bags. Mango Chau and Mango Tokari. The vendors who said were well supported by my brother and me in my daily allowance.
You need it…
1 pound tamarind
3 1/2 cup water
Garlic cloves
6-leaf chadong beni (culantro)
2 Scotch Bonnet Pepper
1 tablespoon ground roast gela (cumin)
1/2 tbsp Anchar Masala
1/4 tsp salt
2 tablespoons brown sugar
Note. Follow the video below, I’ll explain in more detail about the recipe, including the type of tamarind I used (Sweet or sour)how to adjust the heat level, and how to make the sauce Thick if necessary. If you are making this dish gluten-free, check the ingredient list to make sure it meets certain gluten-free dietary requirements.
Remove the shell and fiber strings from the tamarind and place them in a deep bowl. Pour in 3 cups of boiling water and soak until the water cools.
This will tender the meat and make it easy to remove from the seeds.
Once the water is cold, use your hands to separate the pulp from the seeds in a friction movement.
Discard any seeds and shells that may have been mixed.
blend (puree) Scotch Bonnet Peppers and 1/4 cup water (Includes seeds)garlic, and Chadongbeni.
Place the pulp (liquid)with everything else, in the pot.
Bring it to a boil, then reduce until simmering, and cook for 10-15 minutes. If you’re using an excessive tart, add a little more salt.
Store in the fridge for 2-3 weeks for when you have Following, aloo piesand Sahina. Yes, it’s a nice dipping sauce.
Are you familiar with Tamarind? (Tablan) sauce? Do you like it being thick or trendy? Spicy or sweet?
