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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