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The formulation and sauce of Tamarindus indica (L.) and Prusnus  dometica (L.) are very popular recipes across globe. But, not even a single study existed on free-radical scavenging activity (FRSA) of afore-mentioned recipes. So, the present study was designed to bridge this gap of information. The FRSA of individual samples were also determined and compared with that of combinations of both. The highest value for FRSA among all samples was that of T. indica (158.9732 ± 12.658 % at 100 μg ml-1 ). It was followed by that of individual extract of P. domestica fruit (96.647 ± 0.554 %). The percent FRSA of both combinations was less than that of individual sample extracts. The highest SA recorded was 93.886 ± 0.471 % and 77.64 ± 16.391 % respectively. The fruit length was 10.18 ± 0.34 cm and 4.7 ± 0.2 cm for T. indica  and P. domestica  respectively. The width of fruit was 1.6 ±0.3 cm and 4.55 ± 0.12 cm for T. indica  and P. domestica  respectively. The weight of fruit was 7.2 ± 0.6 g and 44.8 ± 0.37 g for T. indica  and P. domestica  respectively, Pulp weight was 48 ± 0.43 % and 94.58±0.352 % for T. indica  and P. domestica  respectively. The stone weight was 30 ± 0.421 % and 5.42±0.224  %  for T. indica  and P. domestica  respectively. The values of squared R reflected that there was a strong correlation between the concentrations and percent SA for all the studied samples (p < 0.05) with values of R2 0.896 and 0.946 in case of T. indica and P. domestica extracts respectively and 0.980 and 0.875 for sauce and formulation respectively. It was concluded that the mixture of both ingredients has considerable potential for scavenging free radicals.