Tamarind Pulp

Tamarind Pulp

Soaking and straining dried tamarind yields a tangy, concentrated pulp for sauces and curries.

Total 40 min Makes 16 oz Calories 20/serving

Dietary

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

This homemade tamarind pulp is made by soaking dried tamarind block in hot water, then mashing and straining out the fibers and seeds. The resulting thick, sour-sweet paste is a foundational ingredient in Southeast Asian, Indian, and Latin American cooking, used in curries, chutneys, soups, and sauces. Keep it refrigerated or frozen for use whenever a recipe calls for tamarind concentrate.

Ingredients

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

Method

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

  2. Pour the hot water over the tamarind and press down with a spoon to submerge the pieces.

  3. Let the tamarind soak until softened and the water has cooled to warm, about 30 minutes.

  4. Mash the softened tamarind with your hands or a spoon, working it against the sides of the bowl until the pulp separates from the fibers and seeds.

  5. Set a fine-mesh strainer over a clean bowl and pour the tamarind mixture through it, pressing with a spoon to push as much pulp through as possible.

  6. Scrape the thick paste from the underside of the strainer into the bowl and discard the fibers and seeds left behind.

  7. Transfer the strained tamarind pulp to an airtight container, cover, and refrigerate for up to 2 weeks, or freeze for up to 6 months.

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    Tamarind Pulp

    This homemade tamarind pulp is made by soaking dried tamarind block in hot water, then mashing and straining out the fibers and seeds. The resulting thick, sour-sweet paste is a foundational ingredient in Southeast Asian, Indian, and Latin American cooking, used in curries, chutneys, soups, and sauces. Keep it refrigerated or frozen for use whenever a recipe calls for tamarind concentrate.

    40 min 16 oz 20 cal

    Ingredients

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

    Method

    1. 1

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

    2. 2

      Pour the hot water over the tamarind and press down with a spoon to submerge the pieces.

    3. 3

      Let the tamarind soak until softened and the water has cooled to warm, about 30 minutes.

    4. 4

      Mash the softened tamarind with your hands or a spoon, working it against the sides of the bowl until the pulp separates from the fibers and seeds.

    5. 5

      Set a fine-mesh strainer over a clean bowl and pour the tamarind mixture through it, pressing with a spoon to push as much pulp through as possible.

    6. 6

      Scrape the thick paste from the underside of the strainer into the bowl and discard the fibers and seeds left behind.

    7. 7

      Transfer the strained tamarind pulp to an airtight container, cover, and refrigerate for up to 2 weeks, or freeze for up to 6 months.