Homemade Tamarind Paste Recipe
Tamarind paste is a staple ingredient in many Indian curries, South Indian sambar, and various other recipes, lending a tangy, sour flavor that enhances the depth of the dish. While tamarind paste is readily available in stores, making it at home is surprisingly simple and cost-effective. Plus, you can store it for later use, ensuring fresh, flavorful paste whenever you need it. This homemade tamarind paste recipe will show you how to prepare it from scratch, and with just a few ingredients, youโll have a jar of this tangy goodness ready to use in your dishes for up to a month.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tamarind | 500 grams |
| Water | As required |
Preparation & Cooking Time
| Activity | Time |
|---|---|
| Prep Time | 90 minutes |
| Cook Time | 17 minutes |
Instructions
-
Soak the Tamarind
Start by heating about 2-3 cups of water in a saucepan. The water should be hot but not boiling. Add 500 grams of tamarind to 1-1/2 cups of this hot water, keeping the remaining water aside for later use. Allow the tamarind to soak for an hour, or until it softens significantly. -
-
Extract the Pulp
Once the tamarind has softened, squeeze it thoroughly to extract the pulp. Strain the pulp through a fine mesh strainer into a heavy-bottomed pan, discarding the seeds and any other leftover bits that are left behind in the strainer. -
Repeat the Process
Add the remaining hot water (that you set aside earlier) to the tamarind pulp. Let it sit for 10 minutes, then squeeze it again and strain it through the strainer. You should now have a thick, smooth tamarind paste. If the paste is still too thin, repeat the soaking and squeezing process one more time. -
Cook the Paste
Once you have a thick paste, place the pan over medium heat and simmer the paste for 4-5 minutes. Stir it occasionally to ensure it doesnโt burn at the bottom. Keep an eye on it and adjust the heat if necessary. -
Cool and Store
After the paste has simmered and thickened, turn off the heat and allow it to cool down completely. Once cooled, transfer the tamarind paste to a clean, airtight glass jar. Store it in the refrigerator, where it will remain fresh for up to a month.
Tips for Best Results
- Make sure to use an airtight jar to store the tamarind paste to ensure it stays fresh for a longer period.
- Always use a clean, dry spoon to scoop out the paste, preventing any contamination that could affect its shelf life.
- If you need the tamarind paste for specific dishes, simply take out the required amount and add it to your curries, sambar, or other recipes as desired.
Enjoy the rich, tangy flavor of homemade tamarind paste in your cooking! Whether youโre making a curry, a chutney, or a South Indian sambar, this paste will elevate the flavor of your dishes. With the convenience of preparing and storing it at home, youโll always have fresh tamarind paste on hand when you need it most.
