Tamarind Paste from Pulp

Tamarind sauce comes from the fruit of the tamarind tree which is native to Asia and Africa. It has a flavor profile that is both familiar and exotic. The flavor of tamarind is both sweet and sour, and it is a main component in Pad Thai sauce, Worcestershire sauce, and in many marinades, barbeque sauces, chutneys, and curry sauces.

Thai Vegan total time1 hr yields2 cups addedJune 2020

• ½ pound tamarind pulp, seedless (one block is usually 1 pound)
• 2 cups water

1. Tear the tamarind pulp into small chunks and place into a large mixing bowl.
2. Heat 2 cups of water until hot, it can be boiled, but if it’s steaming it’s hot enough.
3. Pour the hot water over tamarind pulp and let it sit until cool enough to handle, at least 30 minutes. This step can be done many hours in advance.
4. Once the water is cool enough to handle, massage the pulp with your hand (wear a glove if you wish) until all the pulp is released from the fibers and dissolved into the water. Feel the fibers with your hands and there shouldn’t be any soft pulp left on it; it should just feel like fibers.
5. Once done, strain the tamarind through cheesecloth or a sieve into a non-reactive pot, pushing the liquid through with your hands.
6. Once all the liquid has passed through, use no more than ½ cup of water to “rinse” the remaining fibers so you can extract any tamarind that’s caught up in there.
7. Bring the tamarind paste to a boil over medium high heat, stirring constantly.
8. Once boiled, pour the tamarind into clean glass jars and close the lid while still hot.
9. Let cool to room temp the store in the fridge. These will last at least 6 months in the fridge, and probably even longer.

Tips

• Cheesecloth is a bit easier to use than a sieve.
• If you use a sieve, the coarser the better.
• Use a non-reactive pot. Tamarind is highly acidic and will react with metals such as cast iron and aluminum. Stick with stainless steel pots or enameled cast iron for this.