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Tamarind Paste Recipe

 

Tamarind Paste Recipe

Tamarind Paste is a very common ingredient used in indian cooking. We use it to cook up curries, rasams, chutneys and much more. This recipe will make our life a little bit easier by making large quantity of tamarind paste at a time and preserving it for future use.

  • 1/2 kg Tamarind
  • 80-100 grams Salt

Clean the tamarind making sure to remove any fibres, seeds and stems

Wash and soak the tamarind for a minimum of 1/2 hour

Grind the tamarind into a paste and put it aside

Bring this paste to boil on a pan

Don’t make the tamarind paste too thick, you can add water if necessary

Boil on medium flame

It’s better to take a deep pan while boiling the tamarind

Stir and boil

Add salt after the tamarind paste becomes thick

It will take about 15-20 minutes for the paste to become thick

Cut off the stove and let it cool down

Store it in a glass jar

This could be used for up to 1 year

Refrigerating the tamarind will prevent discolouration

Use 1-2 teaspoons of this paste when necessary

This paste could be used in any recipe with ease.

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