Toasted Peanut and Tamarind Rujak Sauce
A balanced sweet, sour, and spicy Indonesian-inspired rujak sauce featuring toasted peanuts and tangy tamarind, ideal for dipping fresh fruits and veggies. This indonesian-inspired quick meals ready in about 20 minutes blends (70 g) raw peanuts, (50 g), chopped palm sugar, tamarind paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (70 g) raw peanuts
- 1/4 cup (50 g), chopped palm sugar
- 2 tbsp tamarind paste
- 1 tsp red chili flakes
- 1/2 cup (120 ml) water
- 1/4 tsp salt
- 1 tbsp fresh lime juice
Instructions
- Step 1: Heat a dry skillet over medium heat. Add 1/2 cup raw peanuts and toast, stirring frequently, for 5-7 minutes until golden and fragrant. Remove from heat and let cool.
- Step 2: In a mortar and pestle or food processor, crush the toasted peanuts until coarsely ground.
- Step 3: In a small saucepan, combine 1/4 cup chopped palm sugar, 2 tbsp tamarind paste, 1 tsp red chili flakes, 1/2 cup water, and 1/4 tsp salt. Simmer over medium heat for 5 minutes until the sugar dissolves and the sauce slightly thickens.
- Step 4: Remove from heat and stir in the crushed peanuts and 1 tbsp fresh lime juice. Mix well to combine the sweet, sour, and spicy flavors.
- Step 5: Allow to cool before serving as a dipping sauce for fresh fruit or raw vegetables.
Frequently asked questions
How long does Toasted Peanut and Tamarind Rujak Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Toasted Peanut and Tamarind Rujak Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Toasted Peanut and Tamarind Rujak Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Peanut and Tamarind Rujak Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Peanut and Tamarind Rujak Sauce?
Indonesian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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