How To Make Tamarind Paste
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 cups
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Calories
37 kcal
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Course
Condiments
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Cuisine
Mexican
How To Make Tamarind Paste
Description
Making tamarind paste starts with peeling fresh tamarind pods to remove the outer skin and stringy fibers. The tamarind pieces are rinsed to clean off dust and then soaked in hot water for about ten minutes to soften the fruit and loosen the pulp from the seeds.
After soaking, the tamarind and soaking water are pushed through a fine strainer with a spatula or by hand, extracting a thick pulp while discarding seeds and fibers. Additional water is used to rinse out remaining pulp from the strainer until most extractable pulp is collected in the bowl. The strained tamarind pulp is then cooked gently at a soft boil for five minutes to concentrate and clean the paste.
The cooled tamarind paste can be stored for use in various recipes where its distinctive tart, fruity flavor lends depth, including marinades, sauces, chutneys, and curries. Making tamarind paste fresh from whole pods provides a pure, unadulterated flavor compared to some store-bought versions.
Ingredients
- 10 to 12 tamarind pod large fresh
- 3 cups water
Instructions
- Remove the skin from tamarinds along with any big strings attached to the fruit. Cut each tamarind into several pieces with your hands
- Rinse quickly on a colander with cold water to remove any dusty spots.
- Place in a medium bowl and add 2 cups of hot water. Cover with a lid or a plate and let it rest for 10 minutes.
- In another medium bowl, place a strainer and add the tamarinds with the cooked water. Mash it with a spatula or your clean hands to squeeze the juice/pulp out of the seeds and the hard fiber. Push down the pulp thru the strainer to extract all of the tamarind pulp.
- Add a little more water at the time (no more than 1 cup water) to strain any remaining pulp. Scrape off any pulp attached to the outside/bottom of the strainer. Discard the tamarind fiber and seeds.
- In a medium sauce pan, add the tamarind pulp from the bowl.
- Bring to a soft boil and then lower heat to medium low. Cook for 5 minutes.
- Remove from heat and let it cool down completely.
- Store in glass jars with an airtight lid in refrigerator. Keeps for 1 month in fridge and up to 6 months in freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 37kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Sodium | 4mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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