Caribbean · PANTRYHOP RECIPE
Tamarind Balls
25 minutes · 6 servings · vegan
A very familiar Caribbean sweet-sour snack, kept simple with pantry ingredients.
Ingredients
Check you have the quantities below.
- 1 cup seedless tamarind paste
- 3/4 cup brown sugar
- 1/2 teaspoon ground ginger
- pinch chili powder or cayenne
- pinch salt
Let’s make it
- Mix tamarind paste, brown sugar, ginger, chili, and salt in a bowl until combined.
- Roll into 18 small balls with lightly oiled hands.
- Roll each ball in a little extra sugar if you like.
- Chill 10 minutes before serving or store in the fridge.
Leave out the chili for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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