Tamarindus indica L. (red tamarind), belongs to the family Fabaceae, is lesser-known variety of the tamarind tree which is characterized by its unique red color which is due to the presence of anthocyanins. This study methodically analyzes the phytochemical profile of red tamarind fruit pulp to assess its possible uses as a natural source of bioactive compounds and environmentally friendly dye. The screening revealed the presence of secondary metabolites such as flavonoids, phenols, tannins, alkaloids, terpenoids, and anthocyanins. Significantly, the anthocyanins were found to possess antioxidant, anti-inflammatory and hypolipidemic activities. It was found through analysis that phenolic compounds (7.04 ± 0.03 GAE/g), flavonoids (13.02 ± 0.34 quercetin equivalents/g), and anthocyanins (15.06 ± 0.06 mg/g FW) had the highest values in methanol and aqueous extracts. Methanol was greatest in extracting anthocyanins through solvent extraction followed by ethyl acetate. The phytochemical richness of red tamarind highlights its potential applications in the food, pharmaceutical, and cosmetic industries as a sustainable and natural alternative to synthetic additives. Taken together, these results demonstrate the validity of red tamarind as a potential functional food and as a source of bioactive compounds, which underlines the need for further research on this natural product. Future investigations will need to focus on the bioavailability, stability, and practical uses of the bioactive components.