Tamarind Paste is a thick, sour, and tangy Asian condiment. It is one of the essential condiments used in most Indian, Thai, and Chinese cooking. The recipe I have shared here shows you how to make Tamarind Paste with easy step-by-step instructions for you to try and enjoy at home.
I have also shared a detailed video of this recipe below to make the making process visually and clearly. This homemade Tamarind Paste stays good for up to 2 months in the refrigerator and tastes great in curries, stir-fries, soups, candies, desserts, and drinks that call for it. This post also covers the best substitutes for Tamarind, where to buy tamarind paste, and the difference between paste, puree, pulp, concentrate and extract, etc.
Jump to:
- What is Tamarind?
- What is Tamarind Paste?
- Ingredients
- How to make Tamarind Paste?
- Tamarind Paste Substitutes
- What does Tamarind taste like?
- Where to Buy Tamarind Paste?
- Difference Between Tamarind Puree, Concentrate, Pulp, & Extract
- Recipes with Tamarind Paste
- Tips
- Storage Suggestions
- Related Recipes
- Tamarind Paste Recipe Video
- 📖 Recipe
- FAQ
What is Tamarind?
Tamarind is a leguminous tree that is widely grown in the Asian and African Continents. It produces a pod that has a sour, tangy, and mildly sweet pulp with seeds when ripened. It is usually sharp and intensely sour when it is not ripe.
Tamarind Pulp, puree, paste, or extract is widely used in Indian, Thai, Chinese, and Filipino cuisines in most of their savory and sweet dishes. Countries like India and Thailand are also the major cultivator of this tamarind fruit. Hence they are widely used in their cooking to enhance the authentic flavor and taste.
What is Tamarind Paste?
Tamarind Paste is a thick, sticky, sour, and tangy condiment. It is one of the essential ingredients used in most Indian, Thai, and Chinese cooking. Tamarind Paste is usually made with ripe tamarind pulp that is soaked in water, mashed, filtered, and boiled for a few minutes. It can be used in curries, stir-fries, soups, and also for making candies, desserts, and drinks.
Ingredients
The ingredients you will need to make the Tamarind Paste are pretty simple and you might find them easily in Asian or Indian grocery stores around. So let's see what are they below.
- Tamarind - Fresh tamarind pods or seedless tamarind pulps that come in blocks. I would suggest you choose the tamarind pod that is naturally free from stones, mud, and other adulteration.
- Water - For soaking the Tamarind pulp
For a detailed ingredients list, please check out the recipe card below.
How to make Tamarind Paste?
The recipe I have shared here is Tamarind Paste, an essential ingredient used in Indian, Thai, and Chinese recipes. The recipe yields up to 32 servings calculating 2 tsp per serving.
Following are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
- Discard Shells - Take the whole tamarind pods and remove the shells, and discard the thread-like fiber. Add the soft fruit into a glass bowl. Make sure to remove all the leftover shells if any (skip this step if you are using the seedless tamarinds that are without shells)
- Soak - Now soak the tamarind fruit with 2¼ cups of water for about 15 to 20 minutes. Close the bowl with the lid for the best results
- Mash - Open the lid and the tamarind fruit should be soaked well by now. Mash the tamarind fruit with your fingers and remove the seeds and pulp. They will turn thick and pulpy
- Filter - Now filter the pulpy tamarind mixture using a strainer. Mix well with a spoon to extract the pulp alone
- Scrape - Add the remaining ¼ cup of water to the strainer and squeeze the leftover pulp from it. Scrape off any remaining pulp attached to the bottom of the strainer
- Mix - Now in a saucepan with medium heat, pour the tamarind pulp and give it a good mix
- Boil - Close the lid of the sauce and allow the mixture to boil for 5 to 7 minutes
- Cool it - Remove from heat and allow it to cool down completely
- Use or Store - You can use this Tamarind Paste in Indian, Thai and Asian recipes that call for it. This Tamarind Paste stays fresh in the refrigerator for up to 2 months in a closed airtight glass container
Tamarind Paste Substitutes
Even though you may know or learned how to make this tamarind paste at home you may run out of it when you really want to use it in the recipes. In those scenarios, you might need a tamarind paste substitute to achieve a similar sweet and sour taste. So I have listed some of the best alternatives below for use in the recipes that call for tamarind paste.
- Lemon Juice + Brown Sugar - Mix equal parts of lemon juice and brown sugar to get that sweet and tart taste. For instance, If the recipe calls for 2 tsp of tamarind paste then use 1 tsp of lemon juice and 1tsp of brown sugar to achieve a similar taste
- Amchur Powder - It is nothing but dried mango powder that is widely used in North Indian Cuisine. It gives the perfect tangy and mildly sweet flavor. If your recipe calls for 2 tsp tamarind paste then you can use 2 tsp of amchur powder to achieve the similar flavor
- Mango Chutney - It is a perfect alternative that delivers a similar flavor profile to tamarind paste
- Pomegranate Molasses - It is a thick syrup made from simmering the pomegranate juice. It has deep sour and sweet notes which make it a good alternative for using in place of tamarind paste
- Worcestershire Sauce - You can also use 2 tbsp of Worcestershire sauce, 1 tbsp of lemon juice, 1 tbsp of brown sugar, 2 tbsp of water, and 1 tbsp of tomato paste for making the tamarind paste substitute.
- Rice Vinegar - It is naturally acidic, and sour in taste and flavor. So mixing it with equal parts of brown sugar delivers a similar taste and flavor to tamarind paste in your recipes
Note: These above-mentioned substitutes are good only for replacing the tamarind paste that is used in lesser quantities. But none of the substitutes work in recipes that call for tamarind or tamarind paste as the main ingredient. For Example Tamarind Sauce.
What does Tamarind taste like?
Tamarind tastes sour, citrusy, and has mildly sweet undertones. It has a thick, and sticky consistency and looks like molasses in appearance. On the sweetness part, it really depends on how ripe the tamarind fruit is. The sourness and citrusy flavor profile are particularly different from the usual sourness or tanginess that you find in lemon, orange, or other citrus foods.
Where to Buy Tamarind Paste?
Tamarind Paste can be easily available in most Asian and Indian Grocery stores around. You can also easily find them online. If you are planning to make your own paste from scratch then you can find the tamarind pods and seedless tamarinds in blocks in Asian and Indian grocers.
Difference Between Tamarind Puree, Concentrate, Pulp, & Extract
When a recipe calls for tamarind, you might always get questions like whether you have to use the pulp, concentrate, paste, puree, or its extract. So this section is to clear all those questions.
- Tamarind Pulp - The brown fruit-like substance inside the hard shell with seeds is called the pulp. The seeds are usually removed and the pulp is formed into blocks or cakes and sold in packages
- Puree - Tamarind puree is usually soaked and mashed pulp that has been strained through the filter. It is usually not boiled and used directly in recipes. They are not that intense compared to paste
- Paste - In Tamarind Paste, the pulp is usually soaked and mashed and then filtered using a filter. The filtered thick puree is boiled in medium heat to achieve a thick and sticky paste consistency. It has a more intense flavor compared to puree and also has a good shelf life
- Concentrate - It is thick and has a syrup-like shiny glow and has an intense tart and sour compared to paste and puree. You can make concentrate, by reducing or simmering the paste, and hence they are more intense in flavor, and thick in texture. If a recipe calls for 2 tbsp of tamarind paste, then dilute 1 tbsp of concentrate with 1 tbsp of water for similar results
- Extract - Extract is the same as the puree and it follows the same making process as puree. The extract can be thick or thin and it depends on how much water, you are using
Recipes with Tamarind Paste
Ok, now you have a recipe for Tamarind Paste but you might be wondering about the recipes in which the paste is being used. To give an idea, following are the some of the Thai, Indian, and Chinese recipes that use this paste as an ingredient and it is very popular in those cuisines. Note that some recipes may use tamarind in different forms such as tamarind pulp, puree, concentrate, or an extract.
- Pad Thai
- Thai Yellow Curry
- Chicken Vindaloo
- Lamb Vindaloo
- Shrimp Vindaloo
- Sambar
- Rasam
- Chepala Pulusu
- Chicken Ghee Roast
- Vatha Kuzhambhu
- Beef Redang
- Massaman Curry
- Tom Yung Goong
- Thai Prawn Salad
- Tamarind Drink
- Thai Stir Fries
Tips
- Fresh Tamarind - Using fresh tamarind that you will find with shells are naturally free from stones, mud, and other adulterations compared to seedless tamarinds that come in the block. So I highly recommend using fresh tamarind if you are planning to prepare the paste from scratch. But packed shell-free Tamarind should be good if you don't have an access to fresh Tamarind
- Store Bought - You can also find different brands of Tamarind paste in Asian and Indian grocery stores if you are in a time crunch to make your own tamarind paste at home
- Substitutes - I have also suggested some best substitutes for tamarind paste in the post if it is not handy for recipes that call for it
Storage Suggestions
This homemade Tamarind Paste stays good in the refrigerator for up to 2 months in a closed airtight glass container. Always make sure to use dry clean spoons to take the portion to use in your recipes.
Related Recipes
You can also find similar recipes below and more at dips & condiments.
- Tamarind Sauce
- Vindaloo Sauce and Paste
- Ginger Garlic Paste
- Thai Red Curry Paste
- Thai Green Curry Paste
- Yellow Curry Paste
- Garam Masala
Tamarind Paste Recipe Video
I have also shared a detailed video of the Tamarind Paste Recipe below that I hope will help you to make a fresh paste from scratch at home. You could also find this recipe in a story format.
📖 Recipe
Tamarind Paste
Ingredients
- 1 lbs Tamarind, with or without seeds
- 2¼ cups Water
Instructions
To make Tamarind Paste
- Take the whole tamarind pods and remove the shells, and discard the thread like fiber. Add the soft fruit into a glass bowl. Make sure to remove all the leftover shells if any (skip this step if you are using the seedless tamarinds that are without shells)
- Now soak the tamarind fruit with 2 cups of water for about 15 to 20 minutes. Close the bowl with the lid for the best results
- Open the lid and the tamarind fruit should be soaked well by now. Mash the tamarind fruit with fingers. They will turn thick and pulpy
- Now filter the pulpy tamarind mixture using a strainer. Mix well with a spoon to extract the pulp alone
- Add the remaining ¼ cup of water to the strainer and squeeze the leftover pulp from it. Scrape off any remaining pulp attached to the bottom of the strainer
- Now in a saucepan with medium heat, pour the tamarind pulp and give it a good mix. Allow it to boil for 2 minutes
- Close the lid of the saucepan and allow the mixture to boil for 5 to 7 minutes
- Remove from heat and allow it to cool down completely
To Serve or Store
- You can use this Tamarind Paste in Indian, Thai, and Asian recipes that call for it. This Tamarind Paste stays fresh in the refrigerator for up to 2 months in a closed airtight glass container.
Video
Notes
- Fresh Tamarind - Using fresh tamarind that you will find with shells are naturally free from stones , muds and other adulterations compared to seedless tamarinds that comes in block. So I highly recommend to use fresh tamarind if you are planning to prepare it from scratch
- Store Bought - You can also find different brands of Tamarind paste in Asian and Indian grocery stores if you are in a time crunch to make your tamarind paste at home
- Substitutes - I have also suggested some best substitutes for tamarind paste in the post if it is not handy for recipes that call for it
- Storage - This homemade Tamarind Paste stays good in the refrigerator for up to2 months in a closed airtight glass container. Always make sure to use dry clean spoons to take the portion to use in your recipes
Nutrition
FAQ
Tamarind is a leguminous tree that is widely grown in the Asian and African Continents. It produces a pod that has a sour, tangy, and mildly sweet pulp with seeds when ripened. It is usually sharp and intensely sour when it is not ripe.
Tamarind Paste is a thick, sticky, sour, and tangy condiment. It is one of the essential ingredients used in most Indian, Thai, and Chinese cooking. Tamarind Paste is usually made with ripe tamarind pulp that is soaked in water, mashed, filtered, and boiled for a few minutes. It can be used in curries, stir-fries, soups, and for making candies, desserts, and drinks.
Yes, you can substitute tamarind paste with Worcestershire sauce, lemon juice, and amchur powder. But you may add some other ingredients to achieve the sweet and tart flavor along with the above-mentioned ingredients.
Tamarind tastes sour, citrusy, and has mildly sweet undertones. It has a thick, and sticky consistency and looks like molasses in appearance. On the sweetness part, it really depends on how ripe the tamarind fruit is. The sourness and citrusy flavor profile differ from the usual sourness or tanginess you find in lemon, orange, or other citrus foods.
I hope you enjoyed the recipe I shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
Leave a Review