Skip the mysterious seasoning packets! This Tamarind Paste recipe is SO easy & comes together with just 2 ingredients. You'll wonder why you didn't start making it sooner for instant zesty & tangy flavors to any meal!
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What is Tamarind Paste?
Tamarind is a fruit with sticky brown flesh that can be sweet or sour, depending on the type. The sweet varieties are best enjoyed fresh, while the sour ones are commonly turned into a paste for cooking.
The tamarind liquid is often called "tamarind water", but some pre-made versions are labeled as "tamarind concentrate" or "tamarind paste". It's an ingredient of many names and can get confusing, I know!
It's commonly used in Asian cooking, like Thai street food Chicken Pad Thai, Beef Pad Thai, Shrimp Pad Thai,or Tofu Pad Thai. In the Philippines, it's used in Pork Sinigang, Chicken Sinigang, or Seafood Sinigang.
❤️ Recipe Highlights
- Easy 2:1 Ratio: Quickly throw together your homemade tamarind paste by simply doubling the amount of boiling hot water to tamarind pulp - BOOM! Easy measurments.
- Fridge & Freezer-Friendly: Make once & use for months! This homemade tamarind concentrate can kept in the fridge or in portioned cubes for easy use months later!
- Easy & Healthy Seasoning: Skip the mysterious seasoning packets! This tamarind paste recipe is SO easy, you'll wonder why you didn't start making it sooner for zesty & tangy flavors to your meal!
🎥 Watch How to Make the Recipe
🥘Ingredients
You only need 2 simple ingredients for this tamarind paste recipe.
- Tamarind Pulp: Tamarind pulp is sold as a solid block & can be found at local Asian markets or online. If you find tamarind fruit pods, those are the sweet variety meant for snacking. Get the compacted brown blocks made of tamarind fruit pulp ideally labeled from Thailand. That's what you'll need to make tamarind paste! These won't have seeds, but will have fibers we'll filter out. The tamarind pulp from India is almost black & if you use this, keep in mind it'll make your food very dark in color too.
- Boiling Water: Hot water is key here to help speed up the softening process of the tamarind pulp.
See recipe card for quantities.
🔪 How to Make Tamarind Paste
Step 1: In a heat-proof bowl, break the tamarind pulp into small chunks, then pour the boiling hot water to submerge it. Gently stir, then allow to soak for at least 30 minutes, or until softened.
Step 2: Use a fork or your hands with gloves to squeeze out tamarind from the fibers. Then, strain the tamarind paste into another bowl using a mesh strainer.
Step 3: Pour a little more water over the tamarind, mix, & squeeze out any excess tamarind extract as much as possible when you strain again. At this point, you can use it right away or prepare it for storage (follow next step).
Step 4: Pour tamarind paste into a non-reactive pot (see "Key Tips" below for more details) & bring to a boil for about 5 minutes, until a darker shade of brown & slightly thickened. This will kill off excess bacteria for a longer shelf life.
Transfer to a non-reactive container, allow to cool to room temperature then keep in the fridge or freezer.
👩🏽🍳 Key Tips
- Break into Chunks: Before using the tamarind pulp, break it into smaller pieces so it's easier to dissolve.
- Soak Longer If Possible: The longer you let the tamarind soak in the hot water, the easier it'll be to extract from the fibers later! Using boiling hot water speeds up the process & is more effective than room-temperature water.
- Add More Water - But Not Too Much: After you've squeezed & strained the tamarind pulp, pour a little more water through the tamarind to extract every last bit possible. But try not to add too much water, otherwise your tamarind concentrate will get diluted!
- Avoid Metallic Taste & Corrosion: When cooking acidic food, avoid using reactive cookware & dishware (such as aluminum, copper, iron, and steel that's not ‘stainless’). Using these materials can cause the tamarind puree to taste metallic. Instead, use non-reactive materials like ceramic, stainless steel, or glass.
💭 Recipe FAQs
To make the most of your tamarind juice & have a longer shelf life, use sterile or pasteurized mason jars to kill off harmful bacteria. Allow the boiled tamarind paste to come to room temperature, then store in the fridge for up to 5-7 days.
Alternatively, you can freeze them into ice cubes then transfer to airtight containers for easy portioned use up to 6 months later!
Tamarind paste is known for its very sour and lip-puckering tangy flavor! It's a popular ingredient in Asian cuisine and is used with sweet & savory ingredients to balance its zesty flavor. It's a versatile ingredient found in sweet desserts or savory meals!
Tamarind paste is a very acidic fruit found at local Asian markets or online, but if you need a quick fix, lime juice, rice vinegar or white vinegar mixed with brown sugar are a few tamarind paste alternatives. The flavors won't be the same, but you'll still have the lip-puckering sourness with a subtle caramel-like flavor.
🥗 What do you use tamarind paste for?
Let's Get Cooking!
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How to Make Tamarind Paste (Tamarind Pulp Recipe)
Watch How to Make It!
Ingredients
- 4 ounces tamarind pulp
- 8 ounces boiling hot water
Instructions
- In a heat-proof bowl, break the tamarind concentrate into small chunks, then pour the boiling hot water to submerge the tamarind. Allow to soak for at least 30 minutes, or until the tamarind has softened. The longer it soaks, the easier it is to release the tamarind.
- Strain the tamarind concentrate into another bowl using a mesh strainer. Use a fork or your hands with gloves to squeeze out any excess tamarind from the fibers.
- Pour a little extra water over the leftover tamarind pulp to release any additional tamarind, but try not to pour too much water so the tamarind paste doesn’t get too diluted.
- You can use it immediately or store in airtight container.
- Optional but recommended for longer shelf life: Heat a small pot on medium with the tamarind paste and bring to a boil. Cook for about 5 minutes, stirring constantly.
- Allow to cool to room temperature, then transfer to sterile mason jars & keep in the fridge. Or, you can store it in ice cube trays or ziplock bags in the freezer for use later.
Notes
- Tamarind Pulp: Tamarind pulp is sold as a solid block (photo above in "Ingredients") & can be found at local Asian markets or online.
- Easy 2:1 Ratio: One easy way to quickly make tamarind paste is to double the amount of boiling water to tamarind pulp - plus a little more to rinse out any excess pulp when straining.
- Key Tips & Photos: Scroll to the blog post above for key storage tips for longer shelf life and step-by-step photos & video for best results!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
Maria
This was so easy! Glad I tried this recipe.