How Do You Use Tamarind

I occasionally find it whole, with pods and all, but most of the time I buy a block (500gms), without the light brown shell. Dump it into water (doesn't really matter whether it's hot or cold), leave it for about 30 minutes, then stick my hand in there and scrunch up the softened pulp/seeds, etc. That helps to separate the pulp from the seeds. Push it through a sieve, stick it in a jar and keep it in the fridge.
I use it a lot because it's a common ingredient in Indian cooking, especially Hyderabad and the west coast.
I use it for tamarind chutney (and fresh tamarind chutney), in fish/prawn dishes, in aubergine dishes and in tamarind water (add sugar. Listen to me: add sugar!!).
 
Barriehie said:
Yours appears very "unprocessed"!
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Yes. But every seed has to be destroyed to meet import regulations.

The blocks in used to buy in the UK didn't have the shell with them. But I don't like the ready made pastes (I haven't found one I like the taste of compared to 'fresh' tamarind.)
 
badjak said:
I prepare fresh and put in ex-vinegar bottles. 1 in easy reach next to my condiments (fish sauce, soy, vinegar, rice wine, oils).
The others go in the freezer.
I keep in quite liquid, so easy to use.
It goes in lots of dishes and marinade
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Just mixing it with water?
 
Barrie's Tamarind Chipotle BBQ Sauce

So this seemed appropriate since its warming up a bit and a BBQ is doable!

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I’ve been in the kitchen cooking all day so my whimsy Wednesday treat of Yotam’s Tamarind Rarebit Crumpet and Piccalilli was reduced to Tamarind Rarebit Crumpet and using up one of the voluminous number of jars of pickle I over ordered at Christmas 😳 😂

Gluten Free crumpets have never been very good, they become soft and wet as soon as any moisture gets near them but Yotam’s topping, oh my!! Tamarind, mustard, cheese, double cream was unbelievably good. I have found my new cheese on toast topping for sure!

So unsure was I that I only made one because I didn’t see the point in wasting a second crumpet, but before I’d even finished the last mouthful the next one was being assembled!

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I used vegan double cream (flora plant) and Violife’s vegan extra mature cheese and you really could not tell it wasn’t dairy. My husband did the “Are you sure?” thing a couple of times 😂

When I do it again (maybe tomorrow because I liked it a lot) I will probably use something with more structural integrity like a muffin and maybe decrease the English mustard by a tiny notch as the stuff I buy is strong and I’d rather the tamarind shined a bit more.

All in all I wouldn’t hesitate to say give it go.
 
SandwichShortOfAPicnic said:
I’ve been in the kitchen cooking all day so my whimsy Wednesday treat of Yotam’s Tamarind Rarebit Crumpet and Piccalilli was reduced to Tamarind Rarebit Crumpet and using up one of the voluminous number of jars of pickle I over ordered at Christmas 😳 😂

Gluten Free crumpets have never been very good, they become soft and wet as soon as any moisture gets near them but Yotam’s topping, oh my!! Tamarind, mustard, cheese, double cream was unbelievably good. I have found my new cheese on toast topping for sure!

So unsure was I that I only made one because I didn’t see the point in wasting a second crumpet, but before I’d even finished the last mouthful the next one was being assembled!

View attachment 124236

I used vegan double cream (flora plant) and Violife’s vegan extra mature cheese and you really could not tell it wasn’t dairy. My husband did the “Are you sure?” thing a couple of times 😂

When I do it again (maybe tomorrow because I liked it a lot) I will probably use something with more structural integrity like a muffin and maybe decrease the English mustard by a tiny notch as the stuff I buy is strong and I’d rather the tamarind shined a bit more.

All in all I wouldn’t hesitate to say give it go.
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I'll be making crumpets tomorrow! Took me 4 U-Haul boxes to find the rings...
 
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