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Photo of Salted Caramel Sauce with Tamarind by Shalini Digvijay at BetterButter

Salted Caramel Sauce with Tamarind

Shalini Digvijay
20 minutes
Prep Time
0 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Salted Caramel Sauce with Tamarind RECIPE

Salted Caramel sauce is a classic. Goes with everything sweet. And when this classic has a hint of tamarind it makes you hog the whole bottle. Inspired by Chef Flyod Cardozo's dessert . This is an ode to Salted Caramel Sauce . Serve with snacks, cakes, ice creams or even tapas. Its delish poured over gajar ka halwa.

Recipe Tags

  • Egg-free
  • Medium
  • Festive
  • American
  • Whisking
  • Condiments
  • Egg Free

Ingredients Serving: 10

  1. sugar 1 cup
  2. 200 ml amul cream
  3. 100 gm amul butter
  4. 1 tsp or to taste sea salt or normal salt
  5. 3-5 tbsp tamarind pulp


  1. Place the sugar in a heavy bottomed saucepan over low heat. Allow sugar to melt.
  2. Add cubes of butter and whisk in and allow the sugar to cook to a beautiful golden color.
  3. Drain the tetra pack of cream in a bowl. Whisk to bring together keeping an eye on your sauce or the caramel will burn.make sure you do this...or the cream disintegrated in the sauce.
  4. Whisking the caramel add the cream. It will try to bubble out. Be CAREFUL at this stage. Mix till the cream combines.
  5. Add the salt and mix well. Pour a drop onto a cold plate and allow it to cool slightly and taste.
  6. Now add the tamarind on tsp at a time.
  7. Now add more tamarind and keep tasting after each addition. Once you feel the sauce has enough tamarind to cut through the butter and sugar and cream,stop.
  8. Cool and transfer to a glass jar.
  9. Dip a clean spoon and refrigerate if not using regularly.
  10. I served it with alloo tikki along with green mint chutney and dahi in place of sonth tamarind chutney. Awesome
  11. It has this je ne sais quoi taste... you know whats in it but your tongue is too overwhelmed with the taste.

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