Tamarind Paste
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- 9ounces tamarind fruit pulp (from a compressed block or from 15 to 20 shelled pods)
- 1½cups boiling water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
152 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 2 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
- Step 2
Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
- Step 3
Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.
Tip
- If the paste is too thin, simmer it over low heat, without letting it boil. You can also reduce the paste in a glass baking dish set in a 325-degree oven. Let cook until it thickens, about 45 minutes to 1 hour, depending on the surface area of the baking dish.
Private Notes
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Cooking Notes
MM
You can make a batch of tamarind paste and freeze it in ice cube trays to use as needed in various recipes. Just store the cubes in a container in the freezer until you need them.
Esperanza
Tamarind paste diluted with water and served cold over ice in a tall glass is a delicious and refreshing drink.
Cook in CA
This is one of those recipes I needed years ago. Whenever I'd attempt a Thai or Indian recipe calling for tamarind paste, it's always been such a chore obtaining the amount needed from this block of tamarind. With the ease of electric pressure cooking, I can now put the block of tamarind with water in the cooker and set the timer for 10 minutes and eliminate the 45 minute wait. Storing any extra amounts in ice cube form (as MM has suggested) is brilliant! I am free at last.
Nancy
Made as directed through Step 2 but adjusted amount of water for the 14 oz block of tamarind from my Indian grocery store (Laxmi "wet tamarind", produced in Thailand). Used our food mill for Step 3, which made that step really easy. Using part of the tamarind paste to make Robert Farrar Capon's green tomato chutney, also on cooking.nytimes.com.
Michelle
If you are going to save this in the refrigerator for a while, cook it to a light boil after straining the paste to kill any bacteria before putting it in mason jars or other containers.
Sai kiran
Nowadays tamarind paste makes our life easy to cook any dish early. anyway, it's a time-saving process. Thank you and your team for the best recipe and Have you tried Tamarind paste at Laddu Express order now.!
Michelle
If you are going to save this in the refrigerator for a while, cook it to a light boil after straining the paste to kill any bacteria before putting it in mason jars or other containers.
Nancy
Made as directed through Step 2 but adjusted amount of water for the 14 oz block of tamarind from my Indian grocery store (Laxmi "wet tamarind", produced in Thailand). Used our food mill for Step 3, which made that step really easy. Using part of the tamarind paste to make Robert Farrar Capon's green tomato chutney, also on cooking.nytimes.com.
Bea
What type of tamarind do you use? Sweet or sour? I found two varieties in the supermarket.
Susan
Thank you cook in CA! I rarely use my instant pot, but this is a total win, combined with Nik’s proportions! Could have used eons ago!!!
Kathi
How long does a block of tamarind last? Do I store in refrigerator?
Cameron
Is that 9 fluid ounces or by weight?
Catalina
I'm interpreting it to be by weight, since tamarind paste is a solid, not liquid.
melissa
This is exactly the method I use for making the Filipino sour soup called sinigang. I never understood why anyone would use those msg filled instant packets when this was so easy to do!
Cook in CA
This is one of those recipes I needed years ago. Whenever I'd attempt a Thai or Indian recipe calling for tamarind paste, it's always been such a chore obtaining the amount needed from this block of tamarind. With the ease of electric pressure cooking, I can now put the block of tamarind with water in the cooker and set the timer for 10 minutes and eliminate the 45 minute wait. Storing any extra amounts in ice cube form (as MM has suggested) is brilliant! I am free at last.
MM
You can make a batch of tamarind paste and freeze it in ice cube trays to use as needed in various recipes. Just store the cubes in a container in the freezer until you need them.
Esperanza
Tamarind paste diluted with water and served cold over ice in a tall glass is a delicious and refreshing drink.
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