By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
312 cal · 25 min
Tamarind Glaze
Recipe GLPR39b549187e0a2e
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Average rating: 3.8 (1)
A tangy and sweet Southeast Asian-inspired glaze combining tamarind pulp, honey, and fish sauce with heat from Thai chiles. This versatile condiment works beautifully as a finishing glaze for grilled or roasted seafood, poultry, or vegetables. The deep flavor complexity comes from the interplay of sour, sweet, and umami notes, balanced with fresh garlic and chile heat.
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Ingredients
6 oz Tamarind pulp with seeds
½ cup Boiling water
¾ cup Honey
¼ cup Asian fish sauce
2 whole Thai chiles, minced
2 clove Garlic cloves, minced
Salt
Directions
Place the tamarind pulp with seeds in a heat-safe bowl and pour the boiling water over it. Let it steep for 5 minutes to soften and hydrate the tamarind.
Using a spoon or small whisk, mash and stir the tamarind mixture vigorously to break down the pulp and extract its flavor. Press the solids against the bowl to release the tamarind juice.
Strain the mixture through a fine-mesh sieve into a separate bowl, pressing down on the solids to extract as much liquid as possible. Discard the seeds and fiber.
Pour the strained tamarind liquid into a saucepan and add the honey and fish sauce. Stir well to combine.
Add the minced Thai chiles and minced garlic to the pan and stir until evenly distributed.
Bring the mixture to a simmer over medium heat, stirring occasionally. Simmer for 8–10 minutes, allowing the flavors to meld and the glaze to thicken slightly. The consistency should become more syrupy.
Remove from heat and taste the glaze. Add salt to your preference, adjusting the balance of sweet, sour, and salty as desired.
Cool the glaze to room temperature before serving or storing. It will continue to thicken slightly as it cools. Use as a glaze for grilled or roasted seafood, poultry, or vegetables.
Comments
Tamarind pulp is not a staple at Charlotte's major chains—Harris Teeter and Food Lion carry it inconsistently, and you may need to make a special trip to an Asian market like H-Mart or a specialty grocer. The other ingredients are readily available everywhere, and the cost per serving is low once you have tamarind, perhaps $0.75 to $1.25 depending on pulp price. The 25-minute estimate is honest for a glaze, but the real constraint is sourcing tamarind; it's worth the effort if you're already using it for other dishes, but a one-off cook means budgeting an extra stop. This is a concentrated condiment best thought of as a sauce for fish, shrimp, or vegetables rather than a standalone dish, so leftovers keep well refrigerated for several days.
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