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10 Tamarind Puree Substitute

If you are searching for a substitute for tamarind puree, you are in luck since we have done all the research and comparison shopping for you to find the most suitable substitutes. 

It’s possible that tamarind puree isn’t the most commonly used item, but if you ever find yourself in a situation where you need it, check out our list to ensure you have lots of substitutes at your disposal!

1. Pomegranate Syrup

Pomegranate Syrup
Pomegranate Syrup

It is possible that you do not have any pomegranate syrup on hand if you do not have any tamarind puree on hand. Simply due to the fact that they are both components that are utilized in American cooking less frequently.

You could, however, enjoy some pomegranate juice!

Pomegranate syrup is nothing more than concentrated pomegranate juice that has been fermented with an acidic substance and then reduced to a syrupy consistency. Pomegranate juice, lemon juice, and sugar are the only ingredients required to make this at home.

Add the following to a saucepan.

  • 2 cups of pomegranate juice
  • ¼ cup of lemon juice
  • ¼ cup of white sugar

To incorporate all of the ingredients, stir constantly over medium heat. Reduce the heat, and continue to simmer the liquid until it has the consistency of syrup and has been reduced by half.

The viscosity is similar to that of tamarind puree, which is syrupy. In addition, the final flavor is a near substitute for the sweet and sour flavor that is characteristic of tamarind Puree.

You may use either pomegranate juice that you’ve made yourself or store-bought pomegranate syrup in place of tamarind puree in a 1:1 ratio. Pomegranate juice is easier to create.

2. Worcestershire Sauce

Worcestershire Sauce
Worcestershire Sauce

Worcestershire sauce, which originated in England, is an excellent stand-in for a wide variety of components in cuisines all over the world. Its layered flavor is one reason why it functions so admirably as a stand-in for the original ingredient.

Anchovies, vinegar, molasses, garlic, onion, and a variety of additional spices are the primary ingredients of Worcestershire sauce. Everything is mixed together in a barrel, and the mixture is allowed to ferment for a few months (or years).

In spite of the fact that the components used to manufacture Worcestershire sauce and tamarind puree are very unlike one another, the end product is comparable. A nuanced flavor that is salty, sour, and somewhat sweet all at the same time.

Although Worcestershire sauce’s taste profile makes it an excellent stand-in for tamarind puree, the texture of the two products is not identical. Worcestershire sauce is more similar to a thin liquid than it is to a thick paste.

A dash of Worcestershire sauce might stand in for the tamarind puree in cooking applications that call for only a small amount of the ingredient. You may make a simple 1:1 replacement.

If, on the other hand, the flavor and consistency of a dish are dependent on a substantial amount of tamarind puree, you will need to mix the Worcestershire sauce with a few more components before using the dish.

3. Worcestershire Sauce Mixture

Worcestershire Sauce Mixture
Worcestershire Sauce Mixture

Create the following combination to extract the greatest flavor from Worcestershire sauce as a stand-in for other ingredients. The inclusion of these basic components results in the formation of a paste that has a consistency quite similar to that of tamarind.

What is the result? A fantastic alternative for a difficult item!

Worcestershire sauce, one and a half teaspoons

  • 1 ½ teaspoon fresh lemon juice (you can also use lime juice or apple cider vinegar)
  • ¼ cup tomato paste
  • 1 teaspoon of water in total
  • 1 teaspoonful of dark brown sugar

In a bowl, combine all of the ingredients and mix well. Check to see that the brown sugar has been completely dissolved. In any recipe that calls for tamarind puree, use this as a 1:1 substitute.

4. Lime Juice & Brown Sugar

Lime Juice & Brown Sugar
Lime Juice & Brown Sugar

When it comes to alternatives, the ones that are oftentimes the most effective are the ones that are the least difficult and most simple to use. That calls for the use of a straightforward citrus and sweetener combination when making tamarind puree.

This alternative is a nice basic one, and it only requires two items that are typically found in kitchens. It won’t have the depth of flavor that tamarind puree has, but it will deliver the necessary sour and sweet taste profile for your dish.

In addition, the consistency will be sufficiently thick to be analogous to the consistency of tamarind puree. The color will resemble that of tamarind puree as well.

Although it shares many of the same characteristics as tamarind, the ideal way to make use of this alternative is in lower volumes.

To substitute one part of tamarind Puree, use lime juice and brown sugar in proportions equal to each other. One tablespoon of tamarind puree is equal to one-half tablespoon of lime juice plus one-half tablespoon of brown sugar.

5. Lemon Juice & Brown Sugar

Lemon Juice & Brown Sugar
Lemon Juice & Brown Sugar

Grab a lemon to use in place of limes if you don’t have any on hand. You may expect the same effects from this as you did from the lime combination.

Follow the instructions provided up top (for combining lime juice with brown sugar), only this time mix lemon juice and brown sugar in equal portions. The finished combination can be used in place of tamarind puree in a ratio of 1 to 1.

Make sure that the sugar is completely dissolved before using any kind of replacement that calls for the use of sugar as a sweetener. Especially if you are going to use it as a substitute for a meal that is served cold. It is not desirable to have a gritty consistency in the dressing.

6. Fresh Orange Juice & Brown Sugar

Fresh Orange Juice & Brown Sugar
Fresh Orange Juice & Brown Sugar

If you don’t have limes or lemons handy, gran an orange. A comparable acidic foundation can be provided by the juice of an orange (these works work with freshly squeezed orange juice).

Oranges, on the other hand, have a more pleasant sweetness than lemons and limes. Because of this, this replacement works best in recipes that are intended to have a greater amount of sweetness. In addition, dishes that work well when combined with an orange flavor accent are included.

Combine freshly squeezed orange juice and brown sugar in proportions that are equal to one another. Make use of the finished combination in place of tamarind puree in a ratio of 1 to 1.

It is recommended that you use orange juice that has been freshly squeezed. Orange juice that has been purchased already is too sweet, thus additional sugar is required in order to get the desired consistency.

This works best in recipes that ask for a very little quantity of tamarind puree, much like other citrus replacements do. This alternative requires freshly squeezed orange juice in order to function properly.

7. Mango Chutney

Mango Chutney
Mango Chutney

Mangoes feature taste nuances that are reminiscent of tamarind in certain ways. Therefore, despite the fact that they are more on the sweet side, they make a good alternative to tamarind puree when coupled with other tastes.

This is best illustrated by the mango chutney that we have.

Mango chutney is an excellent replacement due to the fact that it has an acidic base and is made with a vinegar base, Additionally, the incorporation of other tastes results in a more intricate flavor profile as a whole. In addition, it has a viscosity that is similar to that of tamarind puree, which is thick.

One more of the many wonderful things about mango chutney is that it may be used as a simple alternative. It is possible to utilize it directly from the jar in a straightforward 1:1 ratio replacement.

Additionally, mango chutney is quite versatile and may be used in a variety of various ways. Before you use it, give it a short whirl in the blender if it is too thick. If it is excessively sweet, try adding a few drops of juice from a lemon or lime.

8. Marmalade


Mango chutney is an excellent substitute for tamarind puree; nevertheless, it is not the most usual item to have on hand. On the other hand, perhaps you have some marmalade!

Marmalade is produced from oranges. Bitter oranges are used in the production of certain brands in particular. Because it contains both citrus and sugar, marmalade may be thought of as a ready-made alternative to citrus juice and sweetness.

Although marmalade’s intense citrus flavor and sticky texture make it an excellent substitute for tamarind puree, its sweetness may be too much for certain people’s tastes. In addition, the finished meal will have a trace of orange flavor, exactly like when you drink orange juice.

Because of this, you should give considerable thought to which recipes would work best in.

The ratio of marmalade to tamarind puree in a direct 1:1 replacement is exactly the same. If it has a taste that is too sweet for your liking, try adding a few drops of lemon or lime juice.

9. Fruit Syrup

Fruit Syrup
Fruit Syrup

Fruit syrups are another potential alternative to using tamarind puree. Other potential alternatives include marmalade. 

Fruit syrups will have a sweet flavor profile and a sticky consistency, similar to that of tamarind puree; but, unlike tamarind puree, fruit syrups will not have a savory or acidic foundation.

However, if you need a replacement for a sweet dish or dessert, you may use a fruit syrup in smaller proportions and it will still work. 

It is possible that you may still wish to reduce the amount of sugar by adding a few drops of lemon or lime juice.

In addition, you should be aware that the tastes of the fruit will show through in the dish that you are preparing.

You may substitute the fruit syrup with any other type that you have on hand and believe would go well with the other tastes in the recipe.

  • Raspberry Syrup
  • Strawberry Syrup
  • Blueberry Syrup
  • Boysenberry Syrup
  • Blackberry Syrup

10. Rice Vinegar

Rice Vinegar
Rice Vinegar

Rice vinegar is an indispensable ingredient in Asian cooking. It has acidity and a sweetness that is not overpowering, and it is quite similar to tamarind puree. In addition, it is utilized in cuisines that are quite similar to one another.

The consistency of each of these condiments is what differentiates them the most from one another. The viscosity of rice vinegar is more similar to that of a liquid than it does to that of tamarind puree.

If your recipe just asks for a little amount of tamarind puree, then the consistency of the rice vinegar won’t have much of an effect on the finished meal. Be careful, though, so that the finished product does not turn out to be excessively runny.

To make a straightforward 1:1 substitute for tamarind puree, use rice vinegar instead.

Use the following alternative in place of rice vinegar if you wish to make use of it in greater quantities.