In some households, tamarind paste or tamarind concentrate is used on a regular basis. It is readily available at your local Indian or Asian grocery store, but you can make it at home for a fraction of the cost. Having tamarind paste on hand is a big time saver and the best part…its got an incredible shelf life when stored in the refrigerator or freezer. So go ahead and make a batch today!
Dried Tamarind – 7 oz (200 g)
Water – 2 cups + 1/2 cup (divided)
1. Break tamarind into smaller pieces and place into a pressure cooker.
2. Add 2 cups water and pressure cook for 3 whistles. Allow pressure to go down by itself.
3. Open pressure cooker and mash tamarind with a potato masher to loosen the pulp from the fibers and seeds.
4. Using a large colander or strainer and a spatula or spoon, strain tamarind pulp from the fibers and into a bowl.
5. Place fibers back into the pressure cooker and add 1/2 cup water.
6. If the tamarind is cool enough, use hands to further loosen the pulp.
7. Once again, strain the tamarind pulp. After the second run, all of the pulp should be out.
8. Discard the fibers and seeds.
9. Place strained tamarind pulp back into the pressure cooker (uncovered) and allow the mixture to come to a boil.
10. Boil for an additional minute and remove from stove.
11. Allow tamarind pulp to cool and store in a clean jar or container.
12. Store in the refrigerator or freezer. Shelf life is many months.