Homemade Tamarind Water Recipe
Tamarind water, also known as tamarind extract, is a versatile ingredient used in many cuisines to add a delightful tangy flavor to dishes. This homemade tamarind water recipe will help you create a fresh, natural version of tamarind extract, perfect for use in curries, chutneys, beverages, and various other recipes. It’s easy to make and requires just a few ingredients and minimal cooking time.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tamarind | 40 grams |
| Hot Water | 1 cup |
Nutritional Information (per serving):
- Calories: 15 kcal
- Protein: 0.2g
- Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 3g
- Sodium: 0mg
- Cholesterol: 0mg
(Note: Nutritional information is approximate based on average values for the listed ingredients.)
Instructions:
-
Prepare the Tamarind
Begin by placing the tamarind in a bowl. The amount you need is approximately the size of a lemon, which should be around 40 grams. Break the tamarind apart to expose the pulp. -
Soak the Tamarind
Heat 1 cup of water in a small saucepan or microwave until it reaches a rolling boil. Once boiling, pour the hot water over the tamarind in the bowl. Let it sit for about 10 minutes to allow the tamarind to soften. The heat will loosen the pulp and make it easier to extract the juice. -
Mash the Tamarind
After 10 minutes, the tamarind will be soft and pliable. Using your fingers or a spoon, mash the tamarind well into the water. This will help release the juice and the characteristic sourness of the tamarind, which is key to creating a flavorful extract. -
Strain the Extract
After mashing, use a fine mesh strainer or cheesecloth to strain the tamarind water into a fresh bowl. Press the tamarind pulp with the back of a spoon to squeeze out as much liquid as possible. You should be left with a thick, rich tamarind water. -
Second Extraction
To ensure you get all the juice from the tamarind, add an additional 1/2 cup of hot water to the leftover pulp. Mash it again and strain it into the first batch of tamarind water. This second extraction adds more flavor and intensifies the tanginess of the tamarind water. -
Ready to Use
Your homemade tamarind water is now ready for use! You can store it in an airtight container in the refrigerator for up to a week. This extract is great for adding to curries, chutneys, marinades, or even refreshing beverages like tamarind juice.
Tips:
- If you want a smoother, more concentrated tamarind water, you can repeat the extraction process once more by adding another small amount of water to the remaining pulp.
- For a milder flavor, reduce the tamarind to water ratio or dilute the extract before use.
- You can also freeze tamarind water in ice cube trays and store it for future use, so you always have a ready supply of this tangy ingredient on hand!
Serving Suggestions:
- Curries and Stews: Add tamarind water to lentil or vegetable curries for a vibrant sour note.
- Chutneys: Combine with sugar, spices, and herbs to make a tangy chutney.
- Beverages: Sweeten with sugar or jaggery to create a delicious, refreshing tamarind drink.
- Marinades: Use it as a base for tangy marinades for meats or tofu.
Cooking Time:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 minutes | 15 minutes | 25 minutes |
Servings:
| Servings |
|---|
| 240 (approx.) |
This Homemade Tamarind Water recipe is an essential pantry staple that adds depth and flavor to many dishes. Whether you’re making a classic curry or a vibrant chutney, this fresh tamarind extract is a great way to enhance your cooking with a natural sourness that can’t be beaten by store-bought versions.
