Description
A flavorful and versatile tamarind paste perfect for enhancing curries, dips, and drinks.
Ingredients
Scale
- 1/2 lb seedless tamarind pulp
- 2 cups hot water
- 1/2 cup room temperature water
Instructions
- Prepare the pulp by pulling apart the tamarind block into small chunks and placing them in a heat-proof mixing bowl.
- Soak the tamarind with hot water until cool enough to handle, about 20 minutes.
- Squeeze and scrunch the pulp to loosen it from the fibers until it achieves a smooth consistency.
- Strain the mixture into a pot through a sieve, adding more water if too thick.
- Rinse off with room temperature water over the fibers to extract extra flavor.
- Cook the tamarind paste over medium-high heat until boiling, stirring for 4-5 minutes until thicker.
- Transfer the hot paste to clean, small mason jars, seal while hot, and cool before refrigerating.
- Optionally, freeze in ice cube trays for future use.
Notes
Store in a tightly sealed jar in the refrigerator for up to two weeks or freeze for up to three months. Customize sweetness to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: South Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 2g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg