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Tamarind Paste

Experience the vibrant flavors of homemade tamarind paste, a versatile ingredient perfect for curries, chutneys, and marinades, made from scratch in just 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Indian, Southeast Asian
Calories: 30
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb seedless tamarind pulp Look for high-quality tamarind pulp at your local Indian or Asian grocery stores. Brands like Swad or Deep are great choices!
  • 2 cups hot water Use freshly boiled water to help break down the pulp efficiently.
  • 1/2 cup room temperature water This will help rinse the pulp and create a smoother paste.

Method
 

Preparation
  1. Pull apart your tamarind block into small chunks and place them in a large heat-proof mixing bowl. Be careful of any seeds that might still be present.
  2. Pour the hot water over the tamarind chunks and let them sit until cool enough to handle, about 20 minutes.
  3. Using clean hands, squeeze and scrunch the pulp to loosen it from the fibers for a smoothie-like consistency.
  4. Strain the mixture through a fine-mesh sieve into a pot. Add more hot water if the mixture is too thick.
  5. Gradually pour 1/2 cup of room temperature water over the remaining fibers in the sieve to rinse off the last bits of tamarind.
  6. Heat the tamarind paste over medium-high heat until it starts to boil, stirring constantly for about 4-5 minutes.
  7. Transfer the hot tamarind paste to small mason jars. Close the lids while still hot and allow to cool before refrigerating.
Serving
  1. Use your homemade tamarind paste in curries, chutneys, or as a zingy marinade for meats.

Notes

Avoid letting the paste overheat; stir constantly to prevent burning. Store in an airtight container in the refrigerator for up to three weeks or freeze for up to six months.