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–+ servings

Easy Tamarind Paste

Sour and sweet, tamarind paste will elevate any recipe with tangy and delicious flavor. Easy to make, stores well, and a must for unique dishes and beverages.
5 from 1 vote
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Course: Condiment, Sauce
Cuisine: Asian, Filipino, Indian, Mexican, Thai
Keyword: tamarind paste, tamarind puree
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 15 servings
Calories: 30kcal

Equipment

  • 1 pot to boil water
  • 1 strainer
  • 1 glass bowl
  • 1 mason jar for storing in refrigerator
  • 1 food bag or ice cube trays for freezing

Ingredients

  • ½ lb tamarind pods
  • 4 cups drinking water to boil the pods in

Instructions

  • Clean the tamarind pods and scrub any debris off. You can either take the shell off BEFORE or if the shells are quite stuck to the pulp, you can remove the shell AFTER. It doesn't matter the order.
    When the shell is easy to remove, I do it beforehand.
    ½ lb tamarind pods
  • Boil enough water (use drinking water) to completely submerge the tamarind pods, then bring the water to a low simmer.
    4 cups drinking water
  • Submerge the tamarind pods and let them simmer on very low for 40-50 minutes until softened.
  • Remove them from the water and shock in an ice bath.
    If you already removed the shells...SKIP this step.
    Using gloves as needed, remove the outer shells if you didn't remove the shells beforehand. They should break off easily and remove any little pieces of the outside shell.
    Pull out the inside pulp as whole as possible. Be sure there is no outer shell left on the fruity pulp you are taking out.
  • Place the fruit pulps in a big mesh strainer.
    Take the back of a big spoon to press hard and get the pulp to go though the mesh strainer.
  • Use a spoon to scrape the other side of the mesh strainer to keep getting more paste. Keep pressing until all that remains is the fibers and seeds. Repeat till you have pressed all the pulp through the strainer.
    You can clean the strainer and do it one more time for a smoother tamarind paste.
  • Scrape the other side of the strainer for all that delicious tamarind paste.
  • If you are using this paste within a week, you can store in an airtight glass container.
    You can also freeze the paste and use what you want, when you want it. An ice cube tray or little food bags work well.
    Serve in your favorite soups, recipes, drinks and enjoy!

Notes

Serving Suggestion:
  • use for sinigang (Filipino sour soup)
  • make sampalok juice
  • use for curry dishes
  • make a Ginger Tamarind Mule Cocktail in a punchbowl for a party
  • make refreshing tamarind drinks 
**the serving yield is estimated servings if you were using a half tbsp per recipe
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Easy Tamarind Paste
Amount per Serving
Calories
30
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.