Instructions: Combine all the ingredients in a small saucepan and simmer over low heat, stirring occasionally, for about 10 minutes, or until slightly thickened and syrupy. Let cool before serving. The sauce will keep well, covered, in the refrigerator.

Note: Tamarind is available dried and pressed, with the pits still in it, or as a strained concentrate in small jars. It will keep almost indefinitely in the refrigerator.

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