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Fresh Tamarind Paste

Fresh tamarind paste has a sweet/sour, zingy flavor and is easy to store in your fridge.
Prep Time1 hour
Cook Time5 minutes
Resting Time2 hours
Total Time3 hours 5 minutes
Course: Sauce
Cuisine: Asian, Indian, South Asian, Southeast Asian
Calories: 10.9kcal
Author: Val
Cost: $5-$10

Equipment

  • 1 Glass Bowl Use a large bowl to prevent spillages.
  • 1 Kettle
  • 1 Sieve
  • 1 Saucepan
  • 1 Wooden spoon

Ingredients

  • 250 g Tamarind pulp
  • 3 cups Fresh water

Instructions

  • 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.

Nutrition

Serving: 10g | Calories: 10.9kcal | Carbohydrates: 2.61g | Protein: 0.07g