Preserved Tamarind Extract

20 Sep

tamarind_extract1
Chintapandu Pulusu

Ingredients:

Tamarind 1 cup
Turmeric powder a pinch
Oil 1 tbsp
Salt 1/2 tsp

Method of preparation:

Soak tamarind in 2-3 cups of warm water for half an hour.
Remove all the pulp by squeezing with fingers and extract thick juice.

Heat a heavy bottomed pot on medium low, add extracted tamarind, turmeric powder, oil and salt.
Let it bubble for ten minutes or more and then remove from heat.
Cool it and store tight in refrigerator.

Notes: Quick fix for many recipes and this stays for months.

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6 Responses to “Preserved Tamarind Extract”

  1. Asha September 20, 2007 at 2:02 pm #

    This post is really useful.I just soak the Tamarind,squeeze out the juice,and freeze in cubes.
    Your’s is more practical to keep it in the fridge and use as needed.Good one Anusha:)

  2. Nags September 20, 2007 at 8:39 pm #

    i buy tamarind paste for use in the kitchen. This definitely seems healthier. I shud try it

  3. priya June 21, 2010 at 2:19 am #

    this paste is very much handy instead soaking each while making rarsam

Trackbacks/Pingbacks

  1. Sweet Potato Chutney » Talimpu - September 29, 2010

    […] potato is chunky, then grind it again into coarse paste adding little water. For tamarind extract, refer here. Variations: Check out other recipes of sweet potato here. Other Names: Sweet Potato Chutney, […]

  2. Radish Chutney » Talimpu - November 19, 2010

    […] from heat. Variations: You can substitute raw mango with tamarind extract. For tamarind extract, refer here. Other Names: Radish Chutney, Mullangi Pachadi, Mooli […]

  3. Tasty Ginger Chutney » Talimpu - March 29, 2011

    […] Use thick tamarind extract to enhance the shelf life of ginger chutney. Make sure to adjust green chiles, tamarind and jaggery […]

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