Tamarind Paste Recipe - NYT Cooking

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Total Time1 hourRating4(192)CommentsRead comments

Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they’re unripe, which ensures a stronger degree of sourness and less sweetness. And don’t forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.

Featured in: The Simple Joys of Tamarind

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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

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

152 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans 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.

Preparation

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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Ratings

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Comments

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Private

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.

Is this helpful? 87

Tamarind paste diluted with water and served cold over ice in a tall glass is a delicious and refreshing drink.

Is this helpful? 65

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.

Is this helpful? 49

Very good, clear instructions. My block of tamarind pulp was 14 ounces, so I used a bit more than 2 cups of boiling water. Running the paste through a sieve is a pain but essential (I may try a food mill next time per another comment) and you should expect to compost more pulp than you might think. I ended up with 2 cups of the strained puree. I usually freeze it in 1 Tbsp measures for ease of using in recipes. This is something of a once-a-year palaver for me so I don't mind the bit of effort.

Is this helpful? 2

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.!

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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.

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Recipe Tags

Indian
Thai
Vietnamese
Condiments
Tamarind
Vegan

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