Fresh Tamarind Paste
Fresh tamarind paste has a sweet/sour, zingy flavor and is easy to store in your fridge.
Prep Time1 hour hr
Cook Time5 minutes mins
Resting Time2 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Sauce
Cuisine: Asian, Indian, South Asian, Southeast Asian
Calories: 10.9kcal
Cost: $5-$10
- 250 g Tamarind pulp
- 3 cups Fresh water
Tear the block of tamarind pulp into medium-sized chunks and put it in a glass bowl.
Boil the kettle and pour roughly 3 cups of water over the pulp until it is fully submerged. Add more water if necessary.
Leave the pulp to soften for around 1 hour.
Use your hand to massage the softened pulp in the water. Continue until it forms a thick paste.
Strain the paste through a sieve into a saucepan.
Scoop the pulp from the sieve and add more warm (not boiling) water to what remains.
Squeeze and strain it a few times until all the paste has been extracted from the pulp. Discard the remaining pulp.
The paste in the saucepan should be smooth. Heat it for 4-5 minutes, stirring with the wooden spoon to ensure it doesn't burn.
Allow to cool for at least 2 hours. Then refrigerate in a clean glass jar and store for up to a month.
Serving: 10g | Calories: 10.9kcal | Carbohydrates: 2.61g | Protein: 0.07g