Homemade Tamarind Paste Recipe

A very simple recipe to prepare homemade tamarind paste from scratch. Tamarind paste is used in worldwide cuisines. Tamarind paste can be stored refrigerated for weeks without adding any preservatives. So, if you don’t want preservatives from store bought paste, give this recipe a try. I use this paste mostly for Indian, Thai & Mexican cuisine.

A simple recipe, works really well to prepare  a bunch of recipes. So no more store bought tamarind paste, make this paste from the scratch right in your kitchen with just 2 ingredients. 

Click here for khajur-imli-chutney-dates-tamarind-sauce recipe.

Step by Step Instruction with Photos

1. Clean up tamarind, check unwanted particles and discard them.
2. Soak tamarind in 2 cups of hot water for about 45 to 60 minutes in a big bowl. Alternatively pressure cook it for 2-3 Whistles.

3. Mash the tamarind as much as possible, don’t hesitate to use hands.
4. With help of minimum water squeeze & strain the pulp through a filter. Discard seeds or debris that you might find.
5. Transfer the pulp to heavy bottom pan and boil this for about 5-10 minutes on a medium flame, until thick enough. Cover the pot partially towards you to prevent splashes. 

4. Cool down the tamarind paste completely and store it in an airtight glass jar for months.

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Homemade Tamarind Paste Recipe

Author: Rekha Nahata Cooking Method: Boiling, Simmering Cuisine: World Courses: Spice Sauce & Condiments Recipe Keys: F From the scratch H Homemade

Difficulty: Beginner Prep Time 45 mins Cook Time 10 mins Rest Time 20 mins Total Time 1 hr 15 mins

Servings: 3

Best Season: Suitable throughout the year

Description

A very simple recipe to prepare homemade tamarind paste from scratch. Tamarind paste is used in worldwide cuisines.

Ingredients (Servings - 3 cup)

Servings

• 250  g Tamarind  (see recipe notes)
• 3 cup Water

Instructions

1. Clean up tamarind, check unwanted particles and discard them. Soak tamarind in 2 cups of hot water for about 45 to 60 minutes in a big bowl

2. Mash the tamarind as much as possible, don’t hesitate to use hands.
   With help of minimum water squeeze & strain the pulp through a filter. Discard seeds or debris that you might find.

3. Transfer the pulp to heavy bottom pan and boil this for about 5-10 minutes on a medium flame, until thick enough. Cover the pot partially towards you to prevent splashes. 

4. Cool down the tamarind paste completely and store it in an airtight glass jar for months.

Note

Click here for khajur-imli-chutney-dates-tamarind-sauce recipe.

Keywords: Homemade, From the scratch