Tamarind Paste

Tamarind Paste

Soften dried tamarind blocks into a tangy, concentrated paste for sauces and marinades.

Total 45 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Tamarind paste is a staple souring agent in Southeast Asian, South Asian, and Latin American cooking, prized for its tart, fruity depth. Simmering the dried pulp in hot water and pressing it through a sieve removes the seeds and fibers, leaving a smooth concentrate ready for curries, chutneys, and pad thai sauce. Store it refrigerated for quick use in soups, glazes, and drinks.

Ingredients

  • 8 ounces dried tamarind block, broken into chunks
  • 2 cups hot water

Method

  1. Break the dried tamarind block into small chunks and place in a medium heatproof bowl.

  2. Pour 2 cups of hot water over the tamarind chunks, pressing them down so they are fully submerged.

  3. Let the tamarind soak until softened, breaking it up with a spoon occasionally.

  4. Transfer the softened tamarind and soaking liquid to a small saucepan and simmer over medium-low heat, stirring and mashing the pulp against the sides of the pan.

  5. Remove from heat and pour the mixture through a fine-mesh sieve set over a bowl, pressing firmly with a spatula or the back of a spoon to extract as much pulp and liquid as possible.

  6. Discard the seeds and fibrous solids left in the sieve, and stir the strained paste until smooth and evenly thickened.

  7. Transfer the tamarind paste to an airtight jar and refrigerate. Use within 2 weeks, or freeze in small portions for longer storage.

Rate this recipe

★ 4.0 (1)

Tamarind Paste

Tamarind paste is a staple souring agent in Southeast Asian, South Asian, and Latin American cooking, prized for its tart, fruity depth. Simmering the dried pulp in hot water and pressing it through a sieve removes the seeds and fibers, leaving a smooth concentrate ready for curries, chutneys, and pad thai sauce. Store it refrigerated for quick use in soups, glazes, and drinks.

45 min 16 oz 25 cal

Ingredients

  • 8 ounces dried tamarind block, broken into chunks
  • 2 cups hot water

Method

  1. 1

    Break the dried tamarind block into small chunks and place in a medium heatproof bowl.

  2. 2

    Pour 2 cups of hot water over the tamarind chunks, pressing them down so they are fully submerged.

  3. 3

    Let the tamarind soak until softened, breaking it up with a spoon occasionally.

  4. 4

    Transfer the softened tamarind and soaking liquid to a small saucepan and simmer over medium-low heat, stirring and mashing the pulp against the sides of the pan.

  5. 5

    Remove from heat and pour the mixture through a fine-mesh sieve set over a bowl, pressing firmly with a spatula or the back of a spoon to extract as much pulp and liquid as possible.

  6. 6

    Discard the seeds and fibrous solids left in the sieve, and stir the strained paste until smooth and evenly thickened.

  7. 7

    Transfer the tamarind paste to an airtight jar and refrigerate. Use within 2 weeks, or freeze in small portions for longer storage.