Can i freeze tamarind

Thank you Ivana. Hi Ivana Yes overdoing the filtering part may leave the mixture with mud or tiny stones.

It all depends on the tamarind. Most packs of tamarind have tiny stones, mud, fiber and even the hard shell of tamarind. I think the pack of tamarind you bought should last for at least 3 month in the fridge. If you are doubtful about it then you can also cook it in 2 tbsps oil until very hot. Cool and then bottle it. I have kept the homemade paste even for 3 months in the fridge without any problems. Hope this helps. Hello swathi Where to buy good quality tamarind in Singapore.

Please suggest any brand or store. Hi Uma I buy from mustafa. But i make it to paste and then only use as I feel the quality is not very good. Your recipes is awesome. It always make my dish delicious. Such a wonderful idea, I must make some paste; it will help with my sambar and pulihora! Your recipes are always a keeper. Tamarind paste recipe How to make tamarind paste. Homemade tamarind paste is flavorful, without any additives and lasts long. This can be used in Indian, mexican, Thai and south Asian foods.

Prep Time 45 minutes. Cook Time 7 minutes. Total Time 52 minutes. Servings 1 cup. Author Swasthi. Check for any seeds, skin or unwanted particles and discard them.

Soak tamarind in 1. If your tamarind is clean then blend it well until smooth. This saves lot of time. Avoid blending if your tamarind has debris or is unclean. Mash the tamarind as much as possible and pass through a filter to a heavy bottom tall pot no wide pan. Discard more stones or debris that you might find in the filter.

Add the pulp back to the bowl along with left over water that was heated. Use only as required, we want to make a thick paste. Squeeze the pulp and pass through the filter once more. Boil this for about 5 minutes on a medium flame. This keeps the tamarind good for a long time. Cover the pot partially towards you to prevent splashes. You may stir it twice while boiling without opening the lid fully from a side. After 5 minutes, turn off the flame.

Cool tamarind paste completely and store it in an airtight glass jar. Prevent using plastic jars and spoons. Notes some variety of tamarind need less water since they are not pulpy.

Adjust the water quantity depending on how pulpy your tamarind is. Always handle the paste with dry hands and spoons for better shelf life. Do not use plastic spoons while using. Some people add salt, turmeric and oil for a better shelf life. All those are optional. Nutrition Facts. Calories Calories from Fat 9. Vitamin C 8. Tried this recipe? Store whole pods in a cool, dark place at room temperature. After opening, store pods tightly wrapped or capped in the refrigerator, it will stay good for at least three months.

Simply cut off the amount you want to use with a sharp, heavy knife. Well wrapped, frozen, unsweetened tamarind pulp keeps indefinitely in the freezer. You must extract the tamarind fruit from the pod before you can eat it. Shell the brittle pod of a ripe tamarind. Use your fingers to crack the cinnamon-brown coloured shell which encases the pod.

Discard the veins or coarse strands of fiber that extend lengthwise along the pod. This message is only visible to admins. Problem displaying Facebook posts. Anything more processed with water decreases shelf-life.

I have had quite runny 'paste' that I could have frozen but used up quickly to replace with better quality. I sub tamarind for other tart ingr.

Add a comment. Active Oldest Votes. Improve this answer. Mould, the reason I put most things in the fridge even if they say "cool dry place". I've had some occasional bad luck. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta. Now live: A fully responsive profile.