Running out of tamarind puree doesn’t have to mean disaster for your favorite dishes. You’re in the middle of preparing a tangy pad Thai or a rich Indian curry, and as you reach for the tamarind puree, you realize the jar is empty.
That sweet-sour flavor you were counting on is missing. Before you scrap the recipe, take a breath. Tamarind puree’s unique taste can be replicated with ingredients you likely already have in your kitchen.
Tamarind puree, with its tangy, slightly sweet flavor, is a key ingredient in many cuisines, from Southeast Asian to Indian. But whether you’re out of tamarind puree, avoiding store-bought options, or just experimenting, these substitutes will deliver the same delicious results.
From pantry staples to creative twists, here’s how to keep your recipes on track—no last-minute store runs required.
7 Easy Substitutes for Tamarind Puree
Tamarind puree’s charm lies in its tangy, slightly sweet flavor. These substitutes mimic its taste while adding their own flair. Perfect for curries, soups, or dipping sauces, here’s how to pivot without missing a beat:
1. Lime Juice + Brown Sugar: The Tangy-Sweet Combo
Lime juice brings the tanginess, while brown sugar adds the sweetness. Mix 2 tablespoons lime juice with 1 tablespoon brown sugar to mimic tamarind’s flavor.
This substitute works well in pad Thai or soups. I once used this combo in a last-minute curry, and the result was surprisingly close to the original. For extra depth, add a splash of soy sauce.
Pro tip: Adjust the sugar to balance the tartness of the lime.
If you’re exploring alternatives, you may also enjoy reading about the best lime juice substitutes.
2. Lemon Juice + Date Paste: The Fruity Twist
Lemon juice provides the tang, while date paste adds natural sweetness. Mix 2 tablespoons lemon juice with 1 tablespoon date paste for a tamarind-like flavor.
This swap is perfect for Middle Eastern or Indian dishes. My friend used this blend in a chutney, and the fruity tang was a hit. For a smoother texture, blend the date paste with a little water.
Fun twist: Add a pinch of cumin for extra flavor.
For more fruity alternatives, check out these date paste substitutes.
3. Vinegar + Molasses: The Bold Blend
Vinegar brings the tang, while molasses adds sweetness and depth. Mix 1 tablespoon vinegar (apple cider or white) with 1 teaspoon molasses for a quick tamarind substitute.
This substitute works well in marinades or dipping sauces. I used this combo in a BBQ sauce, and the tangy-sweet flavor was perfect. For extra richness, add a splash of soy sauce.
Watch out: Molasses is strong, so start with less and adjust.
If you’re curious about other bold flavors, explore these molasses substitutes.
4. Mango Chutney: The Sweet & Tangy Option
Mango chutney is a great substitute for tamarind puree, as it has a similar sweet-tangy profile. Use it in a 1:1 ratio, but note that it’s sweeter, so you may need to adjust the amount.
This swap is perfect for curries or glazes. My cousin used mango chutney in a chicken curry, and the result was delicious. For extra tang, add a squeeze of lime juice.
Pro tip: Choose a chutney with minimal spices to avoid overpowering the dish.
For more sweet-tangy alternatives, check out these mango chutney substitutes.
5. Pomegranate Molasses: The Middle Eastern Secret
Pomegranate molasses brings a tangy, slightly sweet flavor that works well as a tamarind substitute. Use it in a 1:1 ratio, but note that it’s more concentrated, so dilute it with a little water.
This substitute shines in Middle Eastern or Persian dishes. My neighbor used pomegranate molasses in a stew, and the tangy depth was incredible. For extra flavor, mix it with a splash of lemon juice.
Fun twist: Use it as a glaze for roasted vegetables.
If you’re exploring Middle Eastern flavors, you might enjoy these pomegranate molasses substitutes.
6. Worcestershire Sauce: The Umami Boost
Worcestershire sauce brings tanginess and umami, making it a great tamarind substitute in savory dishes. Use it in a 1:1 ratio, but note that it’s saltier, so adjust the seasoning.
This swap is perfect for marinades or stir-fries. I used Worcestershire sauce in a beef stir-fry, and the tangy flavor was a hit. For extra depth, add a pinch of sugar.
Pro tip: Use a vegan Worcestershire sauce if you’re avoiding anchovies.
For more umami-rich alternatives, explore these Worcestershire sauce substitutes.
7. Tomato Paste + Lime Juice: The Tangy Base
Tomato paste provides a rich base, while lime juice adds the tang. Mix 1 tablespoon tomato paste with 1 tablespoon lime juice and 1 teaspoon sugar for a tamarind-like flavor.
This substitute works well in soups or curries. My brother used this combo in a lentil soup, and the tangy richness was spot-on. For extra flavor, add a pinch of cumin.
Fun twist: Add a splash of soy sauce for extra umami.
If you’re diving into tomato-based alternatives, you might find these tomato paste substitutes helpful.
Kimberly Baxter is the proud owner of the food blog Eatdelights.com. A self-proclaimed foodie, Kimberly loves to cook and share her recipes with others. She has been blogging about food since 2010 and has amassed a following of loyal readers.
Her recipes are creative, delicious, and easy to follow. In addition to her blog, Kimberly also enjoys writing for other publications.