Tamarind sauce. Great Indian sweet and sour sauce. It's great with papadum, pakora, etc :chef

We are badly missing that thick sweet tamarind sauce these days with snacks.but no worries now. #madethis

Sweet, sour and spicy dipping sauce for shrimp, chicken tenders, fries, yucca, etc

People always used to make tamarind sauce with added sugar but I appreciate the jaggery sauce cuz it's life and taste both much better than sugary sauce. #teamtrees

This sauce is much better than readymade ketchup and also we can preserve this for up to 2 weeks

I obtained the original recipe from “ Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking” by Yamuna Devi, my favorite recipe book. I substituted the grated coconut/almonds for walnuts as well as replaced the green chilies for red chilli flakes and let me tell you, this chutney was like nothing I ever had before. I was surprised to learn the balance of sweet and hot compliments the cilantro extremely well and it adds a subtle kick to it that keeps you coming back for more. Try it out !Notes:- You can substitute the sour cream for yogurt.#CA2025

The oyster sauce combined w/ cheese, red wine and chili sure do make a compliment! :)Bewilder your taste buds!Very simple and easy to cook! All time favorite!

I love bbq sauce, all kinds. Since I couldn't decide, I combined many traditional bbq ingredients. This sauce has it all: sweet, spicy, tangy and depth of flavor.

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

My sauce adventures continue with Kansas City BBQ sauce. This is a thick, sweet and tangy sauce. Because of its thickness it tends to sit on top of the meat rather than bake in much. The high sugar content can cause it to burn over hot coals, so best brushed on in the latter stages of grilling.

We had some chimichurri sauce in a restaurant and my family loved it. I tried making various versions of the recipe and I eventually arrived at this. It seems like you can also make this with a herb mix from Argentina. I had my friend from Argentina send me one.This recipe uses American style cup measurements so 1 cup = 240 ml. Adjust the amount of red pepper to your liking (We add a little extra in my home). It's best when it's a bit spicy! Depending on what kind of salt you use, the actual salty flavor will vary. So start with a small amount and then add more as necessary. Recipe by Mama Imani