Homemade Tamarind Paste
Learn how to make homemade tamarind paste from scratch with simple steps for bold, sour flavors perfect for curries, sauces, and more!
Servings 2 cups
Calories: 1kcal
Ingredients
- 1 200 grams block of tamarind
- 2 cups warm water
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Tamarind Block: Cut the tamarind block into smaller chunks to make it easier to work with.
- Loosen the Pulp: Soak the tamarind pieces in 2 cups of warm water for about 30 minutes. Let the tamarind soften completely.
- Separate Pulp from Seeds and Fibers: Break and mash the tamarind with your hands or a spatula, breaking apart the pieces and releasing the pulp into the water. Strain the mixture through a fine-mesh strainer to remove seeds and fibers, pressing down with a spoon or spatula to extract as much pulp as possible.
- Preserve the Rest: Store the tamarind paste in an airtight container or glass jar. It will keep in the refrigerator for up to 2 weeks, or you can freeze portions for up to 6 months.
Video
Nutrition
Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.01g | Fat: 0.01g | Sodium: 12mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.01mg
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