How To Make Tamarind Paste

Method9 steps

1. 1

   Step 1: Peel 10–12 large tamarind pods and remove any large strings. Break each pod into several pieces by hand.

   Uses 10–12 large fresh tamarind pods

2. 2

   Step 2: Rinse the peeled tamarind pieces quickly in a colander under cold water to remove dust.

   Uses Pieces from the 10–12 peeled tamarind pods

3. 3

   Step 3: Place the tamarind pieces in a medium bowl with 2 cups hot water. Cover with a lid or plate and soak for 10 minutes to soften the pulp.

   Soak tamarind · 10 minUses Peeled tamarind pieces after rinsing · 2 cups hot water for soaking

4. 4

   Step 4: Set a strainer over a second medium bowl. Add the soaked tamarinds and their 2 cups soaking water. Mash with a spatula or clean hands, pressing the pulp through the strainer while leaving the seeds and hard fibers behind.

   Uses tamarind pieces and their 2 cups soaking water

5. 5

   Step 5: Add a little water at a time, using no more than 1 additional cup, to rinse any remaining pulp through the strainer. Scrape pulp from the outside and bottom of the strainer, then discard the fibers and seeds.

   Uses soaked pulp pressed through the strainer · Add as needed, no more than 1 additional cup; actual use unspecified

6. 6

   Step 6: Transfer the strained tamarind pulp from the bowl to a medium saucepan.

   Uses pulp transferred from the strainer bowl

7. 7

   Step 7: Bring the pulp to a gentle boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Simmer Tamarind · 5 minUses strained pulp brought to a gentle boil

8. 8

   Step 8: Remove the pan from the heat and let the paste cool completely.

   Uses paste simmered for 5 minutes

9. 9

   Step 9: Transfer the cooled paste to clean glass jars with airtight lids. Refrigerate for up to 1 month or freeze for up to 6 months.

   Uses cooked paste cooled completely