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.
Ingredients
300 grams Tamarind Pulp - about 20-30 Shelled Pods
300 ml Water
Instructions
Tamarind pulp can be bought separately; however, remove the shells and work with the pulp-covered seed pods if using fresh fruit.
Place the pulp or pulp-covered seed pods in a saucepan with the water and boil for 5-10 minutes.
Remove from the heat, cover the pan and let it rest until it’s cool to the touch.
Use your hands to squish the pulp to remove and discard the seeds.
Strain The pulp mixture to remove any debris.
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.
Store in a sanitized jar or bottle, keep refrigerated, and it will last around two months.
Remove with a clean wooden or plastic spoon to preserve freshness.
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