📖 Instructions

1. Gather your tamarind pods: Start with about 1 pound of fresh tamarind pods. They should feel heavy for their size and have a slightly pliable shell. I like to gently squeeze them to get a feel for how much pulp is inside. Sometimes you get lucky and find pods packed to the brim!
2. Prepare the tamarind pods: Crack open the shells and remove the pulp. This can be a bit sticky, so don’t be afraid to get your hands dirty! Discard the shells and any large, woody fibers.
3. Soak the tamarind pulp: Place the tamarind pulp in a saucepan. Add 2 cups of water – just enough to submerge the pulp. Bring the mixture to a simmer over medium heat. This process helps to soften the pulp and makes it easier to extract the flavor. I sometimes add a pinch of salt here, its really not necessary but its a little trick that one of my indian friend told me.
4. Simmer and soften: Reduce the heat to low and let the tamarind pulp simmer for about 20-25 minutes, stirring occasionally. The pulp should become very soft and start to break down. The liquid will also thicken slightly. You’ll know it’s ready when you can easily mash the pulp with the back of a spoon.
5. Strain the pulp: Place a fine-mesh sieve or cheesecloth-lined colander over a bowl. Pour the tamarind mixture through the sieve. Use a spoon or spatula to press the pulp against the sieve, extracting as much liquid and flavor as possible. This step removes the seeds and fibers, leaving you with a smooth tamarind concentrate. Be patient; this can take a few minutes.
6. Cool and store: Let the tamarind paste cool completely. Transfer it to an airtight container and store it in the refrigerator. It will thicken slightly as it cools. I like to use a glass jar for storage, but any airtight container will do. Make sure to label it with the date so you know when you made it!