Tamarind Paste from Pods

Homemade tamarind concentrate is deeper, brighter, and more aromatic than anything from a jar. Starting with whole tamarind pods, you strip away the shells, soak and mash the pulp, then slowly reduce it to a thick, spoonable paste that keeps well and adds complex sweet-sour flavor to curries, chutneys, sauces, and marinades.

Ingredients

• 200 g (about 7 oz) whole dried tamarind pods
• 240 ml (1 cup) hot water, plus more as needed to barely cover the pulp

Directions

Prepare the Tamarind Pods

Crack and peel away the brittle outer shells of the tamarind pods. Remove and discard any stringy veins. You should be left with sticky, dark brown pulp with seeds and fibers attached.

Soak and Soften the Pulp

Place the cleaned tamarind pulp in a heatproof bowl. Pour hot water over the pulp, using just enough to barely cover it (start with about 1 cup). Let soak for 15–20 minutes, or until the pulp is very soft and pliable.

Mash and Extract the Pulp

Using clean hands or a sturdy spoon, squeeze, mash, and knead the softened tamarind in the water. Work the pulp thoroughly to dissolve as much as possible into the liquid. The mixture should become thick, cloudy, and pulpy, with seeds and tough fibers separating out.

Strain the Tamarind

Set a fine-mesh strainer over a clean bowl. Working in batches if needed, pour the tamarind mixture into the strainer and press firmly with the back of a spoon or a spatula to force the smooth pulp through.

Scrape the underside of the strainer to collect any clinging pulp. Discard the seeds and fibrous solids when they are mostly dry and no longer release pulp. You should now have a thick, pourable tamarind purée.

Reduce to a Concentrate (Optional but Recommended)

Transfer the strained tamarind purée to a small saucepan. Set over low heat and bring to a gentle simmer, stirring frequently to prevent sticking or scorching.

Simmer for 5–10 minutes, or until the purée thickens into a glossy, spoonable paste similar to tomato paste. The goal is to evaporate excess water and intensify the flavor, not to boil vigorously. Remove from heat and let cool to room temperature.

Cool, Portion, and Store

Once completely cool, transfer the tamarind concentrate to a clean, dry jar, or portion it into 1–2 tbsp amounts in an ice cube tray for easy use in recipes.

Refrigerate the concentrate for up to 3–4 weeks, or freeze for longer storage (up to 6 months). Thaw frozen portions in the refrigerator or at room temperature before using.

Notes

Preparation

• From 200 g whole tamarind pods, you can expect roughly 40–60 g of thick concentrate once reduced, depending on how much water you use and how far you cook it down.
• Use only enough hot water to barely cover the pulp; extra water makes the reduction step longer and can dilute the flavor.
• Stir constantly near the end of the simmering step—tamarind is high in natural sugars and can stick or scorch if left unattended.
• If you prefer a slightly looser paste (closer to some commercial tamarind pastes), shorten the simmering time and stop as soon as the purée coats the back of a spoon.

Serving Suggestions

• Use 1–2 tsp concentrate to add tangy depth to curries, dals, and lentil soups.
• Whisk into chutneys, dipping sauces, and barbecue glazes for a sweet-sour backbone.
• Stir a spoonful into pad thai sauce, tamarind-based stir-fries, or noodle dishes.
• Combine with sugar, salt, and spices for tamarind drinks, aguas frescas, or sherbets.

Variations

• From Tamarind Block: Substitute 200 g compressed tamarind block for the pods. Break into chunks, soak in hot water as directed, then mash, strain, and reduce in the same way.
• Tamarind Purée (No Reduction): Skip the simmering step and use the strained tamarind purée as-is when recipes call for “tamarind pulp” or “tamarind purée” rather than concentrate.
• Stronger or Milder Concentrate: For a stronger concentrate, simmer a bit longer to a very thick paste; for a milder one, keep the paste slightly looser and use more by volume in recipes.

Make-Ahead & Storage

• Refrigerator: Store tamarind concentrate in a clean, airtight jar for up to 3–4 weeks.
• Freezer: Portion into 1–2 tbsp amounts (for example, in an ice cube tray) and freeze for up to 6 months.
• Use Clean Utensils: Always use a clean spoon to scoop out concentrate to help maximize shelf life and prevent spoilage.
• Thawing: Thaw frozen portions in the refrigerator or at cool room temperature before stirring into sauces or liquids.