Go Back
Homemade tamarind paste in a jar
Print Recipe

Tamarind Paste

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Cuisine: Thai
Servings: 1 cup

Ingredients

  • 1 14.5 ounce block wet tamarind pulp
  • 3 cups water

Instructions

  • Place the block of tamarind pulp in a bowl and cover with boiling water. Allow to soak for at least 30 minutes. Use a fork or potato masher to break up the pulp. Pass through a fine mesh strainer to separate the pulp from the seeds and fibers.
    Pour the pulp into a medium sized sauce pan and simmer from 30-45 minutes until thick and deep brown. As most of the water becomes evaporated the paste will splatter so cover with a lid, leaving a small opening for steam to escape. Pour into a jar and keep refridgerated for up to 2 months.