Tamarind Paste Recipe – Authentic Indian Tamarind Concentrate Guide

Last Updated on 2 months by Neha Deshmukh

Tamarind Paste Recipe – Authentic Indian Tamarind Concentrate Guide

Hey everyone! If you’ve ever wondered how to unlock that incredible tangy flavour in your favourite Indian dishes – sambar, rasam, chutneys, and more – you’re in the right place. Today, I’m sharing my go-to recipe for homemade tamarind paste. It’s surprisingly easy, and honestly, the flavour is so much better than anything you can buy in a jar. I first made this when I moved away from home and couldn’t find good quality tamarind paste, and I’ve been hooked ever since!

Why You’ll Love This Recipe

This tamarind paste recipe is a game-changer. It’s fresh, vibrant, and lets you control the tanginess to exactly your liking. Plus, knowing exactly what goes into your paste gives you peace of mind. Forget those mystery ingredients! You’ll be amazed at how much this elevates your cooking.

Ingredients

Here’s what you’ll need to make about 2 cups of luscious tamarind paste:

• 250 grams Tamarind (about 8-9 ounces)
• 500 ml Water (about 2 cups)

Ingredient Notes

Let’s talk tamarind! Quality really matters here. You want a block that feels pliable, not rock hard and brittle. A little bit of stickiness is good – it means it’s fresh. And don’t worry too much about the seeds and fibers; we’ll deal with those!

As for water, using good quality water is important. It doesn’t need to be fancy, but avoid anything with a strong chlorine taste.

Tamarind Varieties & Selection

There are a few different types of tamarind available. The most common ones you’ll find are:

• Desi Tamarind: This is the variety most often used in Indian cooking. It has a rich, tangy flavour.
• Imported Tamarind: Sometimes you’ll find tamarind from Thailand or other Southeast Asian countries. It tends to be a bit sweeter.

I usually go for Desi tamarind for its authentic flavour, but honestly, either will work!

Water Quality for Tamarind Paste

Filtered water is ideal, but tap water is fine if it tastes good. Avoid distilled water, as it can sometimes make the paste a little bland.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, break the tamarind block into smaller pieces. This makes it easier to work with. Don’t forget to remove any visible seeds and those tough, fibrous strands – they can make your paste bitter.
2. Now, pop the tamarind pieces into a pressure cooker with the water. I use a low flame and cook it for about 15 minutes. This helps to soften the tamarind and extract all that lovely flavour.
3. Once the cooking time is up, let the pressure release naturally. Don’t rush it! Then, carefully open the cooker and let the mixture cool down a bit.
4. Time to blend! Pour the cooked tamarind and water into a blender and blend until it’s super smooth. If you still have some bits and pieces, you can strain the puree through a fine-mesh sieve. This gives you an extra-smooth paste.
5. Finally, store your beautiful homemade tamarind paste in airtight, non-reactive containers (glass or ceramic are best) in the refrigerator.

Expert Tips

• Don’t skip the seed removal! It really does make a difference in the final flavour.
• Adjust the water: If you prefer a thicker paste, use less water. For a thinner paste, add a little more.
• Patience is key: Letting the pressure release naturally ensures the tamarind cooks evenly and doesn’t become bitter.

Achieving the Right Consistency

The consistency of your tamarind paste is really up to you. I like mine to be similar to a thick puree – easy to measure and add to recipes. If it’s too thick, just add a splash of water and blend again.

Preventing Bitterness in Tamarind Paste

Bitterness is the enemy! Here’s how to avoid it:

• Remove all seeds and fibers. Seriously, be thorough.
• Don’t overcook the tamarind. 15 minutes in the pressure cooker is usually perfect.
• Taste as you go. If you notice any bitterness, you can add a tiny pinch of sugar to balance it out.

Variations

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

• Spice Level Adjustment (Adding Green Chilies/Red Chili Powder): My friend, Priya, loves to add a couple of green chilies to the pressure cooker for a spicy kick. You could also add a teaspoon of red chili powder.
• Regional Variations:
  • Maharashtrian: They often add a touch of jaggery (gur) to their tamarind paste for a slightly sweet and tangy flavour.
  • South Indian: Some South Indian recipes call for adding a few curry leaves to the pressure cooker for extra aroma.
  • Bengali: A tiny pinch of asafoetida (hing) is sometimes added for a unique flavour profile.

Storage Options (Freezing vs. Refrigerating)

You can store tamarind paste in the refrigerator for up to 2 weeks. For longer storage, freezing is your best bet! Pour the paste into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need it. Frozen tamarind paste will last for up to 3 months.

Vegan Adaptation (Naturally Vegan!)

Good news! Tamarind paste is naturally vegan, so no adjustments needed.

Serving Suggestions

Okay, now for the fun part – using your tamarind paste! Here are a few ideas:

• Sambar & Rasam: The classic uses!
• Chutneys: Tamarind chutney is a perfect accompaniment to snacks like samosas and pakoras.
• Marinades: Add a tablespoon or two to your marinades for a tangy twist.
• Curries: A little tamarind paste can brighten up any curry.

Storage Instructions

Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

FAQs

How long does homemade tamarind paste last in the refrigerator?

Up to 2 weeks, stored in an airtight container.

Can I use pre-made tamarind concentrate instead of making my own? What’s the difference?

You can, but homemade is so much better! Pre-made concentrates often have added sugars and preservatives, and the flavour just isn’t as fresh.

What if my tamarind paste is too bitter? How can I fix it?

Try adding a tiny pinch of sugar or jaggery to balance out the bitterness.

What is the best way to remove the seeds from the tamarind?

Take your time and pick them out by hand as you break up the tamarind block. It’s a bit tedious, but worth it!

Can I use different types of water (filtered, distilled) for making tamarind paste?

Filtered water is ideal. Avoid distilled water, as it can make the paste bland.