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Substitute for Tamarind paste

What it does in a recipe: Sour-sweet fruit paste: pad thai, chutneys, and Worcestershire itself.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Lime + brown sugar

per 1 Tbsp tamarind paste

US1 Tbsp lime juice + 1 Tbsp brown sugar
Metric15 ml lime juice + 12 g brown sugar
Pantry stapleBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeVegan

Rebuilds sour-sweet; no fruity depth.

What changes: Brighter, less fruity

Date paste + vinegar

per 1 Tbsp tamarind paste

US1 Tbsp date paste (or raisins soaked in hot water) + 1 tsp vinegar
Metric15 g date paste + 5 ml vinegar
CommonBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeVegan

The fruity depth is closer — dates and tamarind are cousins.

What changes: Fruity without the sour edge

Related swaps

Common questions

What can I use instead of Tamarind paste?
Lime + brown sugar: 1 Tbsp lime juice + 1 Tbsp brown sugar. Date paste + vinegar: 1 Tbsp date paste (or raisins soaked in hot water) + 1 tsp vinegar.
What is the exact ratio to substitute Tamarind paste?
Lime + brown sugar (per 1 Tbsp tamarind paste) — US: 1 Tbsp lime juice + 1 Tbsp brown sugar. Metric: 15 ml lime juice + 12 g brown sugar.
What changes when you substitute Tamarind paste?
Brighter, less fruity. Fruity without the sour edge.

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