I made my very own Tamarind Paste last week, not having any idEA what it would even taste like! The process is a little time consuming but if you have a food mill I think it would speed it up a bunch. Also, some recipes call for adding sugar and vinegar; I left it pure as it was!
Turns OUT it is delicious; kind of like if you cooked plums – tart and sweet.
I followed instructions off of this wonderful blog on Home Thai Cooking Called “She Simmers”.
1. I bought Sweet Tamarind Pods at the Asian Market.
2. I peeled off the hard shell and most of the veins and roots from inside…I couldn’t get to the seeds; that came later.
3. I then brought them to a boil in water; ratio 1 fluid ounce to 1 ounce of pods. I let them soak for 25 minutes.
4. I strained them and when they were cool enough to touch, I squashed them with my hands to get rid of the seeds and then forced the whole lot through a strainer to remove the rest of the seeds and roots.
5. Finally! The finished paste! I used some that night and froze the rest in 2 Tbs amounts, in an ice cube tray!