Tamarind paste adds the perfect sweet and tangy
punch to so many dishes. This simple homemade
version is rich, bold, and easy to make with just a few
ingredients—perfect for sauces, marinades, soups,
and authentic Asian or Indian-inspired recipes.
Ingredients
- 1, 16 oz Package of Tamarind Pods
- 1 to 2 C of boiling Water
Menu info
- Total: 60 mins
- Prep: 20 mins
- Servings: 1
Author
Lisa Schuck
A home cook who wants to share her recipes and ideas for living a healthy self-sufficient life
Directions
Step 1
Peel the pods: Crack open the brittle,
woody outer shells and peel it away. Discard
the shells and pull off the stringy, vein-like
bers that wrap around the sticky inner fruit.
They crack open easily like peanuts.
Step 2
Place the raw tamarind pulp chunks
into a heatproof bowl. Pour in boiling water,
enough to completely submerge the fruit.
Step 3
Let it sit for 20 to 60 minutes until the
water is cool enough to handle and the esh is
completely softened
Step 4
With clean hands, scrunch and
massage the softened tamarind in the water. This releases the sticky fruit pulp from the hard
seeds and tough fibers
Step 5
Place a sieve or mesh strainer over a large bowl or pot. Pour the tamarind mixture into the strainer and use your hands or a silicone spatula to push the thick liquid through. Make sure you get every last bit.
Press the remaining seeds and bers against the sieve to extract as much paste as possible.
You can rinse the fibrous remains with a small splash of warm water and strain again to get every last bit. Scrape any paste off the underside of the sieve. Discard the leftover
seeds and fibers
Step 6
Transfer the strained liquid to a
saucepan, and bring it to a soft boil, then lower the heat and let it simmer gently for 5 minutes,
stirring frequently. This thickens the paste slightly and extends its shelf life by killing any bacteria.
Step 6
Allow the paste to cool completely, then transfer it to a sterilized, airtight glass jar.
Notes
The paste will keep in the refrigerator for about 1 month, or you can freeze it in ice cube trays for up to 6 months.
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