How to Make Tamarind Paste
Fresh tamarind paste is the not-so-secret ingredient for so many delicious recipes, including Pad Thai. This ingredient is sweet, tart, and incredibly versatile. Learn how to make tamarind paste from tamarind pulp or tamarind pods in this step-by-step guide.
Servings: 2 cups
Cost: $6.00
Equipment
- Mixing Bowls
- Sieve or Colander
- 8 ounce Glass Jars
Ingredients
- 1 pound tamarind pulp (or about 20 tamarind pods)
- 2 cups boiling water
Instructions
- If using tamarind pods: Break open the pods and transfer the fruit and seeds to a large bowl. (Discard the crisp outer shell of the pods.)
- If using tamarind pulp: Place the entire block of tamarind pulp in a large bowl.
- Pour boiling water over the tamarind pods or pulp just until it is covered by a couple of inches of water.
- Let soak for 30 minutes.
- After 30 minutes, use a soft spatula or your hands to gently break the tamarind apart. Let it soak for another 15 minutes.
- When the water has cooled, use your hands to break the pods or pulp apart they are evenly combined with the water. (There will be lots of bits of seed and fibers that you'll sort out in the next step.) The finished mixture should be about the thickness of ketchup, so add some more water if needed.
- Press the mixture through a mesh sieve using a spoon or silicon spatula, separating out the seeds and fibers.
- Note: If it looks like there is still enough fruit in the seeds and fibers after one round of pressing them through the sieve, you can repeat the process, soaking the seeds and fibers once more in boiling water and then running them back through the sieve.
- Discard the seeds and fibers. Store the tamarind paste in a container in the refrigerator for up to 2 weeks or freeze for up to 6 months.
