Sinigang's signature sour broth traditionally comes from tamarind, but when it's not available, these alternatives create equally delicious and authentic results.
I've tested these substitutes in various sinigang recipes - from pork to shrimp to vegetable versions - ensuring they maintain that perfect tangy balance.
Here are 5 proven tamarind alternatives that will make your sinigang just as satisfying and traditionally Filipino.
The 2 Best Substitutes
1. Green Mango (Unripe)
Easy
(5/5)
Substitution Ratio
1/2 cup sliced green mango per serving
Texture: Adds substance to broth
Flavor: Naturally sour, fruity
Best for: All sinigang varieties, especially pork and fish
Pros & Cons
Traditional alternative
Natural sourness
Adds texture
Seasonal availability
Can be expensive
Changes soup texture
Pro Tip
Use firm, very green mangoes. Add early in cooking process.
2. Tomatoes + Lemon Juice
Easy
(4/5)
Substitution Ratio
2 large tomatoes + 2 tbsp lemon juice
Texture: Rich, slightly thick broth
Flavor: Tangy with slight sweetness
Best for: Pork sinigang, beef sinigang
Pros & Cons
Easy to find
Natural ingredients
Rich flavor
Changes color of broth
Slightly sweet
Different consistency
Pro Tip
Use ripe tomatoes for best flavor. Simmer well to break down.
Expert Tips
Professional Secrets
- Taste frequently and adjust sourness gradually throughout cooking
- Add sour ingredients early to allow flavors to develop properly