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Homemade Tamarind Paste

A rich and flavorful homemade tamarind paste, perfect for enhancing a variety of dishes with its unique tangy sweetness.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 25 minutes
Servings: 16 tablespoons
Course: Condiment, Sauce
Cuisine: Asian, Indian
Calories: 10
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 lb seedless tamarind pulp Look for high-quality, soft tamarind pulp at your local Asian grocery store.
  • 2 cups hot water Freshly boiled water works best.
  • 0.5 cup room temperature water Ensure it is truly room temperature for the right consistency.

Method
 

Preparation
  1. Pull apart the tamarind block into small chunks and place them in a large heat-proof mixing bowl.
  2. Pour the hot water over the tamarind and let it sit for about 20 minutes.
  3. Once cool enough to handle, squeeze and scrunch the pulp to loosen it from the fibers.
  4. Strain the mixture through a fine sieve into a pot, adding more hot water if needed.
  5. Gradually pour about 1/2 cup of room-temperature water over the fibers in the sieve to extract any remaining liquid.
Cooking
  1. Heat the strained mixture over medium-high heat, stirring constantly until it begins to boil.
  2. Once boiling, transfer the hot paste into clean, small mason jars and close the lids while still hot.
Storage
  1. Allow the jars to cool at room temperature before refrigerating.
  2. For long-lasting storage, freeze the paste in ice cube trays for up to 6 months.

Notes

Don’t skip the soaking to achieve the right consistency. Adjust flavors as desired, and store unopened jars in the fridge for up to 2 weeks.