Sinigang Without Tamarind: 6 Souring Alternatives

The 6 Best Alternatives

Guava (Bayabas)

Sinigang sa bayabas is a classic Visayan variant, not some trendy fusion experiment. Ripe guava brings a fruity, sweet-sour character that's rounder and gentler than tamarind's sharpness. Peel and quarter 3-4 ripe guavas, boil them until soft, then mash them directly into the broth. Strain if you want a cleaner soup, or leave the pulp in for body. The natural pectin in guava thickens the broth slightly, which gives the whole dish a more velvety texture.

Green Mango (Hilaw na Mangga)

Popular in the Bicol region and parts of the Visayas. Unripe mango delivers a sharp, clean sourness with a faintly fruity edge. Peel and slice one medium green mango into thick strips and add them early in the cooking process so the tartness has time to infuse the broth. Green mango also adds body — as it cooks, the flesh softens and partially dissolves, giving the soup a subtle thickness that plain tamarind water doesn't provide.

Kalamansi / Calamansi

The quickest substitute when you're in a rush. Squeeze 6-8 kalamansi near the end of cooking — not at the beginning, because the citrus flavor turns bitter if it simmers too long. Kalamansi gives a lighter, brighter sourness compared to tamarind's deep tang. It won't taste exactly like traditional sinigang, but it makes a refreshing version that works especially well with fish or shrimp. Check our calamansi guide for more ways to use this citrus in Filipino cooking.

Kamias (Bilimbi)

This is the OG provincial souring agent. If your lola had a kamias tree in the yard, she probably threw these into everything — sinigang, paksiw, even sawsawan. Kamias is extremely tart, more so than tamarind, so start with 8-10 pieces and taste before adding more. Slice them in half lengthwise and add them midway through cooking. They'll soften and partially dissolve, releasing their intense sourness gradually. If you can find kamias, try it — it's arguably the most traditional souring agent for Filipino soups. See our ingredient substitutes guide for sourcing tips.

Tomatoes (Extra Amount)

Every sinigang already has tomatoes, but you can lean on them as the primary souring agent by doubling or tripling the usual amount. The trick is to roast the tomatoes first — halve them, put them cut-side down in a dry pan over high heat until they char slightly, then add them to the pot. Roasting concentrates their natural acids and sugars, creating a deeper, more complex sourness than raw tomatoes alone. The result is a milder sinigang, closer to a savory soup than a tangy one, but it works when you've got nothing else on hand.

Lemon or Lime

Last resort territory — mostly for Filipinos cooking abroad who can't find any of the options above. Squeeze the juice of one large lemon or two limes into the finished soup right before serving. Don't cook it in the broth or it'll turn bitter. Add a pinch of sugar (half a teaspoon) to approximate the subtle sweetness that tamarind naturally contributes. It won't fool anyone from the Philippines, but it'll produce a sour soup that scratches the sinigang itch when you're thousands of miles from the nearest Asian grocery.

Tips for Getting the Sourness Right

Whichever substitute you choose, the golden rule is the same: add your souring agent gradually and taste as you go. You can always add more sourness, but you can't take it away once it's in the pot.

Start with about two-thirds of the amount you think you'll need. Let it simmer for five minutes, then taste the broth. Adjust from there. Every batch of fruit varies in acidity — one guava might be sweeter than the next, one green mango more tart than another — so fixed measurements only get you in the ballpark.

If you overshoot and the soup turns out too sour, don't panic. A teaspoon of sugar softens harsh acidity without making the dish taste sweet. Adding more vegetables (especially kangkong or string beans) also helps absorb excess sourness and dilute the intensity. For more seasoning rescue techniques, check our guide on fixing too salty or sour dishes.

One last thing: don't mix souring agents unless you know what you're doing. Guava plus kalamansi, for example, creates a muddled flavor where neither ingredient shines. Pick one souring agent per pot and let it be the star.