If you’ve just come across a recipe that calls for tamarind paste, you might wonder how to make it at home. Well, it’s actually not difficult. You can easily substitute tamarind concentrate for the paste. Follow the steps below and you’ll be well on your way to making the sweet, sour, and tangy Indian condiment.

When it comes to cooking, tamarind is one of those ingredients that is used in so many recipes. It is most often used as one of the main ingredients in the popular Indian recipe of tamarind chutney. Tamarind also serves as a substitute for its paste counterpart, which is made by soaking tamarind pods in water, straining the mixture, beating it into a paste and then refrigerating. Though tamarind concentrate is sold in stores, it is more commonly made at home. The process is quite simple, and basically consists of the following: -Soak tamarind pods in water. -Strain the water. -Beat the water into a paste using mortar and pestle, and strain. –

Tamarind paste is a souring agent used in Indian and Middle Eastern cooking and has the rich, sweet flavor that comes from the pulp of the tamarind tree. Tamarind concentrate is used by chefs and home cooks alike for its strong, sour flavor and is also essential to making homemade tamarind chutneys.

Stir together 2 parts water and 1 part concentrate until well mixed. Measure out the tamarind paste and use it in any dish that calls for it. Mix 1 spoonful of tamarind concentrate with 2 tablespoons of water if your recipe asks for 3 teaspoons of tamarind paste.

Is tamarind paste and tamarind concentrate the same thing?

Tamarind paste is a common ingredient in Asian cuisine, and Nigella uses it to give a dish a sweet/tart flavor. Tamarind paste and tamarind concentrate are usually interchangeable. They’re thick and smooth, yet spoonable, and come in jars.

Is it possible to use tamarind paste for the juice? Substitutions. Fresh lime juice and a mixture of vinegar and sugar are two popular tamarind paste alternatives. In meals like pad Thai chicken, the vinegar-sugar combination works nicely. If using fresh lime juice, replace 1 tablespoon tamarind paste with 2 teaspoons lime juice.

After that, you may wonder, “What can I use instead of tamarind concentrate?”

Lime juice (or sometimes white wine or rice vinegar) combined with an equal amount of light brown sugar is a common replacement for tamarind.

What is the best way to produce tamarind paste from tamarind pulp?


  1. Place the tamarind pulp in a large mixing basin and tear it into tiny pieces.
  2. 2 cups water, heated till hot; it may be boiled, but it’s hot enough if it’s steaming.
  3. Pour the boiling water over the tamarind pulp and let aside for at least 30 minutes, or until it is cold enough to handle.

Answers to Related Questions

Is tamarind concentrate perishable?

If it doesn’t develop mold, it should survive till the expiration date (2 years in my case). I’m a South Indian who cooks using tamarind on a regular basis. A tamarind block may be wrapped and kept at room temperature, as previously stated. However, anything that has been processed, such as a paste or juice, should be refrigerated once opened.

Is tamarind concentrate beneficial to your health?

Around 4 calories are in a 1-teaspoon serving. Tamarind concentrate is low in fat and protein and rich in carbs, with the bulk of the carbohydrates coming from the fruit’s simple sugars and the sweetener. Tamarinds are rich in B vitamins like thiamine, as well as minerals like magnesium and iron.

Is it possible to create tamarind water out of tamarind paste?

The paste provides a lot of the taste. In a blender, combine the tamarind paste and the water. Blend for 1 minute after adding the soaking water and brown sugar. Pour the combined liquid into a 1/2 gallon pitcher, then add 3 cups of water and mix well.

What is the best way to soften tamarind?

To soften a tiny piece of tamarind block, tear it apart and immerse it in warm water for approximately 10 minutes. Remove as much ‘juice’ as possible with your fingers, strain, and use. Pulp should be discarded.

To soften a tiny piece of tamarind block, tear it apart and immerse it in warm water for approximately 10 minutes. Remove as much ‘juice’ as possible with your fingers, strain, and use. Pulp should be discarded.

The size of a golf ball, a lime, or a Gooseberry is often used as a measure, occasionally in tablespoons, but more frequently in “the size of a golf ball,” “the size of a lime,” or “the size of a Gooseberry.”

What is the process for making tamarind concentrate?

How to prepare the dish

  1. Tamarind should be cleaned.
  2. 3 cups boiling water
  3. In a large dish, soak tamarind for 45 to 60 minutes in 1.5 to 2 cups boiling water.
  4. If your tamarind is in good shape, puree it until smooth.
  5. Mash the tamarind as much as possible, then strain into a large, heavy-bottomed saucepan (no wide pan).

How do you use tamarind in your cooking?

Techniques for Using Tamarind in the Kitchen

For a Mexican-style agua fresca, dissolve 2 tablespoons sweetened tamarind nectar in 2 cups cold water, then add ice and a slice of lemon. To make a delicious granita, combine tamarind concentrate with fresh tangerine or orange juice, sweeten to taste with sugar, and freeze.

What is the composition of tamarind concentrate?

16 oz. container of tamarind concentrate Many Thai dishes, including the well-known Pad Thai, call for tamarind sauce. Tamarind is a natural preservative and marinade that works well. Tamarind paste is usually combined with water and filtered, yielding tamarind juice, which is used in Thai cooking.

What has a tamarind-like flavor?

What Can I Use As A Tamarind Substitute?

  • Lemon or lime juice with sugar is your best bet. Tamarind has a sweet and sour taste characteristic, with the balance tending towards the sour.
  • Mango powder is a good second option.
  • In a pinch, pomegranate molasses will suffice.
  • There are other options.

What does tamarind taste like?


What is the shelf life of tamarind paste?

Tamarind paste is extremely simple to make and only requires 15 minutes of hands-on time. It will stay in the fridge for 3-4 weeks and can be frozen for 3-4 months in ice cube trays or plastic freezer bags.

What is the base of Pad Thai sauce?

Fish sauce, vinegar, sugar, and tamarind paste are all used in traditional pad thai sauce.

What is the best way to utilize tamarind paste concentrate?

Simply add water to the thick paste to rehydrate it. Stir together 2 parts water and 1 part concentrate until well mixed. Measure out the tamarind paste and use it in any dish that calls for it. Mix 1 spoonful of tamarind concentrate with 2 tablespoons of water if your recipe asks for 3 teaspoons of tamarind paste.

Is it possible to consume tamarind raw?

The edible pulp is enclosed in a long, thin pod that resembles a bean and is loaded with seeds. The pulp may be eaten raw or used to give a sweet and sour flavor to a variety of meals and beverages. You may also add the sour sweetness of tamarind concentrate, paste, syrup, or juice to your favorite meals!

Is Tamarind considered a fruit?

Tamarind (Tamarindus indica) is a leguminous tree (Fabaceae family) native to tropical Africa that bears edible fruit. Tamarindus is a monotypic genus, which means it only has one species. Tamarind trees yield pod-like fruits with a dark, edible pulp that is utilized in cuisines all around the globe.

How can I keep tamarind fresh for a long time?

Keep entire pods at room temperature in a cool, dark location. After opening, keep the pods in the refrigerator securely wrapped or capped for at least three months. With a sharp, hefty knife, cut off the quantity you wish to utilize.

I’m looking for tamarind fruit, but I’m not sure where to look.

Tamarind paste comes in a container, much like tamarind concentrate. However, preparing it yourself will give you the finest taste. The squeezed tamarind blocks should be available in well-stocked grocery shops and foreign marketplaces, particularly in Indian, Latin, and Southeast Asian markets.

Is it true that tamarind paste is fermented?

Jars of seedless Tamarind concentration paste, as well as Tamarind powder, are available. Fresh, unprocessed pods are available in certain marketplaces. Tamarind has no connection to Tamari, a fermented Japanese sauce.

If you are new to the tamarind paste, you may not have heard of tamarind concentrate. It’s a concentrated extract, made by soaking whole tamarind pods in water and fermenting them into a thick, dark liquid. It’s made to be much more potent than tamarind paste, containing several times as much of the tamarind’s pungent, sour flavor. It’s used as a souring agent in a number of cuisines, and is one of the main ingredients for chutneys and pickles.. Read more about can i use tamarind paste instead of tamarind water and let us know what you think.

Frequently Asked Questions

Is tamarind concentrate same as tamarind paste?

Yes, they are the same thing.

How do I substitute tamarind concentrate?

You can substitute tamarind concentrate with a mixture of water and sugar.

How do I use tamarind concentrate?

Tamarind concentrate is a type of natural thickener used in many Indian and Asian dishes. It can be used to thicken soups, sauces, stews, and curries.

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