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September 2, 2010 12:45 pm | | HOME | BLOG HOME | ARCHIVES |
Pati Jinich tamarind concentrate

Tamarind concentrate can be purchased from the grocery already made, or you can easily make it yourself. The concentrate is great because of its flavor and uses, and also, because it will keep in the refrigerator for a months.

This is what the tamarind seed pod looks like.

Tamarind 1.jpgBegin by shelling the pods with your hands, its very easy to do.

Tamarind 4.jpgRemove all the shells and add them to a bowl.

Tamarind 2.jpgAfter shelling, cover the fruit in boiling water and let it sit for several minutes.

Tamarind 3.jpg

After soaking it is easy to remove the strings and seeds from the fruit.

Tamarind 5.jpgTamarind need sugar to counter its strong sour taste.

Tamarind 6.jpg

Add some lime for an extra flavor.

Tamarind 8.jpgNow just simmer for about 45 minutes and its ready.

Tamarind 7.jpg This concentrate is commonly used to make flavored water, all you have to do is strain it, and dilute it with water.  Best of all it keeps in the refrigerator for months and months…

tamarind concentrate

HOMEMADE TAMARIND CONCENTRATE
Makes about 1 cup

INGREDIENTS
1/2 pound dried tamarind with their peel
2 cups boiling water
3/4 cup sugar
1 tablespoon fresh lime juice

TO PREPARE
Peel tamarinds of the peel, large seeds and strains.  Soak overnight.  Strain in a colander  and press with your hands or a spoon.  Place tamarind juice in a saucepan.  Bring to a boil, add sugar, and simmer over medium heat for 40-45 minutes.  Juice should have thickened considerably.  Squeeze in the fresh lime juice, let it simmer for a couple more minutes and let it cool.

Store in a container with a tight lid in the refrigerator.  It will keep for months.


Comments

Dear Mrs. Jinich, do you think I can use the tamarind pulp (with seeds, without shells) that’s sold in block in indian stores?
Thanks, Susanne


can’t you put it on shaved ice to make tamarindo raspados???

Yes! Of course you can Hilario, YUM!



Hola Pati!
Thank you so much for posting this recipe. I had been getting the concentrate from the grocery store but then they stopped selling it and I didn’t know how to make it. I wanted more than just the tamarind water…this was exactly what I was looking for! Muchas gracias!!!!


Hi Pati: I wasn’t able to separate the seeds from the fruit. I shelled the tamarind and left it in boiling water for about 5-6 minutes. The string came off easily but the seeds didn’t separate from the fruit. Should I have left it in the boiling water for more time? Any advice would be most welcome. Thanks! Maureen



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