Recipe courtesy of Cheryl Smith
1 hr 15 min
40 min
35 min
4 to 6 cups


  • 4 cups boiling water
  • 1 (14-ounce) brick tamarind pulp
  • 1 1/4 cups balsamic vinegar
  • 1 pound shallots, sliced
  • 1 cup Demerara sugar
  • 2 garlic cloves, crushed
  • Salt and freshly ground pepper


In a bowl, pour water over tamarind and let sit for 10 minutes to hydrate, then mix well and strain pulp, leaving seeds, creating tamarind juice.

In a saucepan, bring tamarind juice, balsamic vinegar, shallots, sugar, and garlic to a simmer and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate

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