Take the whole tamarind pods and remove the shells, and discard the thread like fiber. Add the soft fruit into a glass bowl.
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 until they 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 sauce an and allow the mixture to boil for 5 to 7 minutes
Remove from heat and allow it to cool down completely
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 container.