How to make Tamarind Paste

Published Date
September 1st 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Overview of Tamarind Paste in a jar
Sideview of Tamarind Paste in a jar
Tamarind Paste scooped up with a spoon from a jar

Tamarind Paste is a great way to have ready-to-use Tamarind on demand. The paste is simply the pulp removed from the seeds, reduced down to a paste-like consistency. It can be used wherever Tamarind is called for and seasoned or sweetened accordingly. This recipe is easy to follow and is a fun interactive way to be personally involved in your food, rather than buying it ready-made from the supermarket. We hope you enjoy this recipe and let us know what you use it with.

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Author: Rachel Ottier-Hart
Average: 5 (5 votes)
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
50 Teaspoons


  • 300 grams Tamarind Pulp - about 20-30 Shelled Pods

  • 300 ml Water


Tamarind pulp can be bought separately; however, remove the shells and work with the pulp-covered seed pods if using fresh fruit.

Glass bowl with tamarind pulp and seeds on a countertop

Place the pulp or pulp-covered seed pods in a saucepan with the water and boil for 5-10 minutes.

A pot with water and tamarind pulp boiling on a stovetop

Remove from the heat, cover the pan and let it rest until it’s cool to the touch.

A covered pot on the stovetop

Use your hands to squish the pulp to remove and discard the seeds.

A pot with tamarind seeds being squeezed to removed the pulp

Strain The pulp mixture to remove any debris.

Tamarind pulp being pressed through a strainer

Depending on how thick you want your paste, please return to the pan and cook on low heat until it’s to your desired consistency.

Tamarind paste being reduced in a pot

Store in a sanitized jar or bottle, keep refrigerated, and it will last around two months.

Tamarind paste in a glass jar on the countertop

Remove with a clean wooden or plastic spoon to preserve freshness.

A wooden spoonful of tamarind paste being removed from a glass jar
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