Tamarindjam Recipes

TAMARIND JUICE RECIPE

Steps:

• Use your fingers to crack the brown tamarind shells and remove the stalk from the pulp.
• Place the pulp in a large heatproof bowl then carefully pour the warm water over the raw fruit.
• Allow the tamarind to sit in the water for 5-10 minutes so it begins to soften.
• Pour the contents of the bowl into a tall blender like a vitamix and also add fresh ginger now if you are using it, Do this in batches if required to accommodate the volume of liquid.
• On the lowest setting, pulse the tamarind for 15-10 seconds so the seed separates from the pulp. The liquid will be dark cloudy brown hue and the seeds should settle at the bottom of the container. Repeat this step if necessary to ensure the seeds have pulled apart.
• Pour the tamarind juice into a mesh/cheese cloth or sieve and squeeze and strain the remaining juice. Work in batches if need be.
• Finally sweeten the juice with coconut nectar, vanilla and serve with ice.

TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)

Steps:

• Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
• After the dates become smooth, blend in a mixer till smooth.
• Strain and transfer to the pan again.
• Add the tamarind paste and seasoning.
• Boil till thick enough to coat the back of a spoon thinly.
• Cool again. Store in clean airtight bottles and refrigerate.
• Shelf life of about a month in the refrigerator.
• * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
• What I usually do is use dry tamarind powder which I get from Indian grocery stores.

TAMARIND SAUCE RECIPE

Steps:

• 1 First, extract the tamarind pulp, for it, we remove all the Shell, the seeds and the fiber that join it
• 2 Already with the amount of pulp we need for this recipe, we put it a few minutes in soaking (in the cup of warm water) so that it softens a little.
• 3 Meanwhile in a pan over medium heat heat the olive oil, add the well crushed garlic, onion and pulp, stir well to undo the pulp and let it boil.
• 4 Add the spoonful of sugar, the chipotle pepper in salt and pepper marinade to taste, lower the heat and cook for 5 minutes.
• 5 Let it to get cold for a moment, blend all the mixture, place it to avoid that let any lump and cook for 10 more minutes over a low heat
• 6 Remove it and we can serve it cold or hot.

TAMARIND JAM

Steps:

• Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
• Add a little bit more water if needed.
• Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
• Store in the refrigerator.

TAMARIND PASTE

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, 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, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.