Tamarind Pulp

IN MOST NORTH INDIAN DISHES TOMATOES FORM THE MAIN BASE, BUT FOR SOUTH INDIAN DISHES TAMARIND IS THE KEY INGREDIENT, ESPECIALLY FOR SAUCE-BASED DISHES. THIS TART, FRUIT PULP IS USED TO ADD TANG AND SOURNESS. IT IS VERY VERSATILE AND EASY TO PREPARE, SO MAKE A LARGE AMOUNT AND USE IN MARINADES, DIPS, CHUTNEYS OR RICE, VEGETABLE AND FISH DISHES.

MAKES ABOUT 350–500g
PREPARATION TIME: ABOUT 10 MINUTES
COOKING TIME: ABOUT 10–12 MINUTES

FRESH

200g block of seedless tamarind

1. Place the tamarind and 350ml water together in a saucepan and simmer gently for 10–12 minutes until softened through. Drain through a fine sieve, using the back of a spoon to keep scraping it until you are left with seed and fibres. If it’s cool enough use your hands to further loosen the pulp.

2. Pour the tamarind pulp into a screw-top jar and refrigerate. Use within 1 month.