What can I substitute for tamarind paste?

Running low on tamarind paste? Here are the best verified substitutes, including how to adjust your measurements.

tamarind paste — ingredient substitution guide — Photo by Nothing Ahead on Pexels

About tamarind paste

Tamarind paste is a thick, dark, intensely sour condiment made from the pulp of the tamarind fruit, a tropical legume native to Africa and widely used across South and Southeast Asian, Middle Eastern, and Latin American cuisines. It delivers a complex sweet-sour tanginess that is deeper and fruitier than most other acidic ingredients, making it essential in dishes like pad thai, chutneys, curries, and marinades. Its distinctive flavour profile combines tartness with a subtle sweetness and mild earthiness that is difficult to replicate exactly.

Best substitute

lime juice with brown sugar

A mixture of fresh lime juice and brown sugar closely mimics tamarind's sour-sweet balance, delivering comparable acidity with a fruity edge. Combine equal parts lime juice and a small amount of brown sugar to taste before using.

Use 1 tbsp lime juice mixed with ½ tsp brown sugar for every 1 tbsp tamarind paste

marinadessaucescurriesdipping sauceschutneyscomplex spiced dishes

Alternative

pomegranate molasses

Pomegranate molasses shares tamarind's thick consistency, deep colour, and tangy-sweet complexity, making it one of the closest textural and flavour substitutes available. It is slightly sweeter and less earthy, so reduce any added sugar in the recipe if needed.

Use 1 tbsp for every 1 tbsp tamarind paste

marinadessauceschutneysdressingsSoutheast Asian dishes

What is tamarind paste called in other countries?

Country	Name
Australia	tamarind paste
IN	imli paste
United Kingdom	tamarind paste
United States	tamarind paste

Common names for tamarind paste

tamarind concentratetamarind pureetamarind extractimli paste

Related ingredients

cream of tartar

2 substitutes available

lemon juice

3 substitutes available

lime juice

5 substitutes available

apple cider vinegar

5 substitutes available

balsamic vinegar

5 substitutes available

orange juice

5 substitutes available

Fresh lemon juice provides the necessary acidity and a citrus tang that can stand in for tamarind in a pinch, though it lacks the depth, sweetness, and fruity earthiness of the original. Adding a small amount of brown sugar or Worcestershire sauce can help approximate the complexity.

Use 1 tbsp lemon juice (with a pinch of brown sugar) for every 1 tbsp tamarind paste

curriesmarinadessauceschutneyspad thaicomplex spiced dishes

Alternative

dried apricots pureed with lemon juice

Pureeing rehydrated dried apricots with a splash of lemon juice recreates something of tamarind's fruity-sour body and thick texture, particularly useful in chutneys and slow-cooked dishes. Blend until very smooth and strain if a finer consistency is needed.

Use 1 tbsp apricot purée mixed with ½ tsp lemon juice for every 1 tbsp tamarind paste

chutneysslow-cooked dishessaucesSoutheast Asian dishesdipping sauces

Alternative

Worcestershire sauce

Worcestershire sauce actually contains tamarind as a primary ingredient and shares its complex, tangy, savoury-sweet profile, making it a surprisingly effective substitute in small quantities. It is much thinner and saltier, so use less and adjust other seasonings accordingly.

Use ½ tbsp for every 1 tbsp tamarind paste — reduce added salt in recipe

marinadessaucesglazeschutneysdessertsSoutheast Asian dishes