- Separate the tamarind into small chunks and place the fruit into a medium heat proof bowl. Pour the boiling water over the tamarind,red chilli,jaggery and submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy. Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, Transfer the tamarind paste to a clean jar.
Tamarind paste
#myrecipe
By Shaalini Shaalu
Jan, 25th
576
Servings
6 persons
Cook Time
25 minutes
Ingredients
2
- 4
Ingredients
- Tamarind
- Water
- Red chilli
- Jaggery
