Tamarind pulp is made from the citrussy flesh inside the tamarind pod. Though the tamarind fruit is related to peanuts and chickpeas, the brown-red fleshy pulp has a sticky, date-like consistency with distinctively tart flavour and sweet date aroma. However tamarind pulp is rarely asked for in recipes.
More often you'll see recipes call for tamarind water, tamarind paste, or tamarind concentrate. Tamarind paste, concentrate and water are very similar - they are just different dilutions of dried and soaked tamarind pulp. Many recipe books will direct you to make your own tamarind water from tamarind pulp, so you are using the same concentration as the recipe writer - the concentration of tamarind paste or concentrate will vary from brand to brand. If you always make the tamarind water yourself you will have more control.
Ingredients Serves: 12
- 100g tamarind pulp
- 600ml boiling water
- Pour boiling water over the tamarind pulp, and leave to soak for 20 minutes. Break the pulp up with a fork, and strain the mixture into a bowl using a sieve. Press as much pulp through as possible using a spoon, and scrape any tamarind puree from the underside of the sieve into the bowl.
- The tamarind water will keep in the fridge for up to a week, or can be frozen. If freezing, pour into an ice cube tray for easy-to-use portions.