Tamarind Recipe

Remove shells and veins

If using fresh tamarind pods, crack open the pods and remove the outer brittle shell and the pale stringy veins. Reserve the sticky brown pulp. If using prepared tamarind pulp, measure the weight and proceed.

Soak pulp

Place the tamarind pulp in a heatproof bowl. Pour 600 ml (about 2.5 cups) of warm water over the pulp. Let it soak for 20–30 minutes to soften and loosen fibers. If pulp is very dry, extend soaking to 45 minutes.

Extract tamarind juice

After soaking, use your fingers to break apart and mash the pulp in the water, squeezing to extract flavor. Pour the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much pulp and juice as possible. Discard seeds, fibers, and solids left in the sieve. You should have about 350–450 ml of tamarind liquid depending on pulp moisture.

Sweeten and season

Transfer the strained tamarind liquid to a small saucepan. Add sugar (50 g) and salt (1 tsp). Warm gently over medium-low heat, stirring until sugar dissolves. Taste and adjust: add more sugar if you want sweeter tamarind, or a pinch more salt to balance. Simmer very gently for 5–8 minutes to meld flavors, then remove from heat.

Add aromatics

If using ginger or garlic, add the sliced ginger (20 g) and/or crushed garlic (2 cloves) to the saucepan along with the sugar so they infuse as it warms. Simmer 6–8 minutes, then strain them out along with any remaining solids when you finish. For cumin or chili, stir in cumin powder (1 tsp) and chili (1 tsp) during the last 2 minutes of simmering.

Brighten with lime

After removing the pan from heat and straining any solids, stir in lime juice (1 tbsp) to brighten the tamarind base. Adjust acidity to taste—add up to another 1/2 tbsp if desired.

Make a tamarind concentrate

Allow the seasoned tamarind liquid to cool to room temperature. This is a concentrated tamarind paste/sauce. Store it in a sterilized jar in the refrigerator for up to 2 weeks, or freeze in portions for longer storage.

Prepare tamarind drink (optional)

For a refreshing tamarind drink, pour about 60–80 ml of the tamarind concentrate into a glass, add 150–200 ml cold water or soda, stir or shake with ice, then garnish with cilantro or mint (5 g). Adjust concentrate-to-water ratio to taste.

Use as sauce/seasoning

Use the tamarind concentrate as a base for sauces, marinades, chaat chutneys, braises, dressings, or in curries: mix into dishes during cooking to add bright sour-sweet depth. If using in a recipe, dilute or sweeten to the desired balance.