Tamarind paste is really handy ingredients in my kitchen. I prefer making it from scratch as it brings good flavours to the dish. I prefer to store the paste in sterilised glass jar for longer use.
Ingredients :
- Seedless Tamarind - 250 g
- Water - 1 cup
- Salt - 1/2 tsp
- Oil - 1 tsp
Method :
1. Soak the tamarind in water & pressure cook them for two whistles.
2. Once cooled, smash the tamarind & filter the puree adding little water, if necessary.
3. Add salt & simmer until the paste thickens. Mix oil & store in fridge.
Note :
The paste can stay for one month in fridge.
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