Tamarind Paste
Tamarind Paste, Pailin’s Kitchen
Section titled “Tamarind Paste, Pailin’s Kitchen”Description
Section titled “Description”Homemade tamarind paste using a seedless block and hot water. This ratio replicates the thickness of premium store-bought versions. Boiling the finished paste extends shelf life to several months in the fridge.
Yield: Approx. 2 cups
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| tamarind pulp (seedless block) | 225g (½ lb) |
| hot water | 480ml (2 cups) + extra for rinsing |
| Items |
|---|
| large bowl |
| coarse sieve |
| pot |
| clean mason jar |
Recipe
Section titled “Recipe”-
Prep the pulp: Break the tamarind block into small chunks by hand. This increases the surface area and helps it dissolve much faster than soaking a solid block.
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Soak: Place the chunks in a large bowl and cover with the 480ml of hot water. Let cool to lukewarm — about 30 minutes if the water was boiling.
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Extract: Once cool enough to handle, use your hands to massage and scrunch the tamarind, rubbing the soft flesh off the tough internal fibers. Even seedless blocks contain a lot of fiber.
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Strain: Set a coarse sieve over a pot. Pour the mixture into the sieve and press the pulp through with your hands or a spoon. Rinse the remaining fibers with a small splash of water to capture every last bit of paste.
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Pasteurize (for long storage): Bring the strained paste to a boil in the pot, stirring constantly to prevent the thick paste from burning on the bottom.
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Store: Pour the hot paste into a clean mason jar. Filling while hot helps create a vacuum seal. Refrigerate — it will keep for several months.