Authentic Tamarind Recipe – Ginger, Chili & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Tamarind Recipe – Ginger, Chili & Jaggery Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a vibrant, tangy, and slightly sweet tamarind paste. Growing up, my grandmother always had a jar of this in the fridge, and it found its way into everything – sambar, rasam, even chutneys! It’s a bit of a process, but trust me, the flavour is SO worth it. This isn’t just a recipe; it’s a little piece of my childhood.

Why You’ll Love This Recipe

This tamarind paste is a flavour bomb! It’s the foundation for so many South Indian dishes, adding a unique depth and tanginess you just can’t get anywhere else. Making it from scratch allows you to control the spice level and sweetness, tailoring it perfectly to your taste. Plus, the aroma while it’s simmering is just heavenly. You’ll be hooked, I promise!

Ingredients

Here’s what you’ll need to create this magic:

• 1 Lemon-sized tamarind ball (about 75-100g)
• 2.25 cups (530ml) Water
• 0.5 cup (75g) Finely chopped ginger
• 10 Fresh green chilies
• 0.5 cup (100g) Jaggery
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 pinch Asafoetida (hing)
• 5 tbsp Sesame oil
• 1.5 tsp Mustard seeds
• 4 Whole dry red chilies
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind Variety: I prefer using a darker, more mature tamarind for a richer flavour. The lighter ones are a bit more tart.
• Sesame Oil Quality: Good quality sesame oil (gingelly oil) is key! It adds a beautiful nutty aroma. Don’t skimp here.
• Jaggery Type: I usually use a dark jaggery, which has a more caramel-like flavour. You can use light jaggery if you prefer a milder sweetness.
• Regional Chili Variations: Feel free to experiment with different types of green chilies! Bird’s eye chilies will give you a serious kick, while longer green chilies are milder.
• Hing/Asafoetida Benefits: Don’t skip the hing! It adds a unique savoury depth and is fantastic for digestion. You can find it at most Indian grocery stores. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your tamarind ball in the hot water for about 15 minutes. This softens it up and makes it easier to extract the pulp.
2. Once softened, use your hands to gently squish and break down the tamarind in the water. You want to separate the pulp from the seeds.
3. Strain the tamarind water through a fine-mesh sieve, pressing down on the pulp to extract as much flavour as possible. Discard the seeds and any fibrous bits.
4. Now, heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them splutter – that’s when you know they’re ready!
5. Add the whole dry red chilies and a pinch of hing to the hot oil. Be careful, it will sizzle!
6. Sauté the chopped ginger until it softens and turns slightly golden. Then, toss in the green chilies and cook for another minute.
7. Pour in the strained tamarind pulp and add the turmeric powder, red chili powder, and salt. Bring the mixture to a simmer.
8. Let it simmer for about 10-15 minutes, stirring occasionally, until the raw smell of the tamarind disappears.
9. Finally, add the jaggery and continue to cook, stirring constantly, until the mixture thickens to a beautiful, caramel-like consistency. This usually takes another 5-7 minutes.
10. Remove from heat and let it cool completely before transferring it to an airtight jar.

Expert Tips

• Don’t rush the simmering process! It’s important to cook out the raw tamarind flavour.
• Taste as you go and adjust the salt, chili powder, and jaggery to your liking.
• If the mixture becomes too thick, add a splash of water to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Spice Level Adjustment – Mild to Hot: Reduce the number of green chilies or remove the seeds for a milder flavour. Add more red chili powder for extra heat. My friend, Priya, loves to add a ghost pepper for a real kick!
• Festival Adaptations – Makar Sankranti/Pongal: This tamarind paste is a key ingredient in many Makar Sankranti and Pongal dishes.
• Storage Life Extension: For longer storage, you can add a tiny pinch of turmeric powder to the cooled paste. It acts as a natural preservative.

Serving Suggestions

This tamarind paste is incredibly versatile! Use it as a base for:

• Sambar
• Rasam
• Chutneys
• Marinades for meats and vegetables
• As a dipping sauce for pakoras and fritters

Storage Instructions

Store the cooled tamarind paste in an airtight jar in the refrigerator. It will stay fresh for up to 2-3 weeks. You can also freeze it in ice cube trays for longer storage – just pop out a cube whenever you need it!

FAQs

Let’s answer some common questions:

• What is the best type of tamarind to use for this recipe? A darker, more mature tamarind will give you the richest flavour.
• Can I use powdered tamarind instead of a tamarind ball? Yes, you can! Use about 2-3 tablespoons of tamarind paste for every tamarind ball. Adjust to taste.
• How can I adjust the sweetness level in the tamarind paste? Simply add more or less jaggery to suit your preference.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.
• Can this tamarind paste be used in other South Indian dishes? Absolutely! It’s a staple ingredient in many South Indian recipes.
• How long does homemade tamarind paste stay fresh? It will stay fresh in the refrigerator for up to 2-3 weeks, or in the freezer for several months.