Tamarindjam Recipes

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TAMARIND JAM



Tamarind Jam image

ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.

Provided by UmmBinat

Categories     Breakfast

Time 40m

Yield 2-3 medium jars, 2-3 serving(s)

Number Of Ingredients 4

500 g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original)
6 cups water (or a little bit more)
1 1/2 cups golden caster sugar or 1 1/2 cups honey, for more subtle sweetness
1 dash ground cloves (optional)

Steps:

  • Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
  • Add a little bit more water if needed.
  • Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
  • Store in the refrigerator.

COCONUT & TAMARIND CHICKEN CURRY



Coconut & tamarind chicken curry image

This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 19

20 skinless, boneless chicken thighs
juice 3 limes
2 tsp coarsely ground black pepper
2 tsp turmeric
6 tbsp vegetable oil , for frying
3 tbsp tamarind pulp
400ml coconut milk
1 x 160ml can coconut cream
2 tbsp coriander , chopped
4-6 tbsp vegetable oil
3 tsp mustard seed
3 tbsp fresh or dried curry leaf
4 onions , finely diced
8 garlic cloves , crushed
75g ginger , finely shredded
1 tbsp paprika
3 x 400g cans chopped tomatoes
450ml chicken stock
2 tbsp golden muscovado sugar

Steps:

  • Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It's best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.
  • Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma - about 30 secs.
  • Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.
  • Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.
  • Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.
  • Pour any excess oil from the frying pan and add a ladleful of water - swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.
  • Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.
  • Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.

Nutrition Facts : Calories 466 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

TAMARIND DRINK



Tamarind Drink image

Refresco de Tamarindo or Tamarind fresh water is a delicious way to hydrate all year long. It's cool, refreshing, and loaded with bright fruit flavors!

Provided by Lalaine Manalo

Categories     Beverage

Time 20m

Number Of Ingredients 3

8 cups water
1 cup sugar
1 pound ripe tamarind pods

Steps:

  • In a saucepan over medium heat, combine 1 cup of the water and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
  • Allow the simple syrup to cool completely and set aside.
  • Shell and devein tamarind pods.
  • In a saucepan over medium heat, combine tamarind and 3 cups of the water.
  • Bring to a simmer, stirring and mashing with the back of a spoon until softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
  • Set a fine-mesh sieve over a pitcher. Place tamarind pulp in the sieve and slowly add the remaining 4 cups water, mashing with the back of the spoon to extract any remaining pulp. Strain and discard seeds.
  • Sweeten the tamarind water with simple syrup to taste and stir well. Serve over ice.

Nutrition Facts : Calories 310 kcal, Carbohydrate 81 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 38 mg, Fiber 4 g, Sugar 77 g, ServingSize 1 serving

TAMARIND PASTE



Tamarind Paste image

Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.

Provided by Nik Sharma

Categories     condiments

Time 1h

Yield About 1 cup

Number Of Ingredients 2

9 ounces tamarind fruit pulp (from a compressed block or from 15 to 20 shelled pods)
1 1/2 cups boiling water

Steps:

  • Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
  • Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
  • Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.

TAMARIND SAUCE



Tamarind Sauce image

Provided by Dan Toombs

Categories     Indian Side Dishes

Time 20m

Number Of Ingredients 8

200g block of tamarind pulp
Water to cover 1 ½ cups plus more if preferred
1 teaspoon cumin powder
1 teaspoon chaat masala (optional)
½ teaspoon dried ginger powder
½ teaspoon red chilli powder or to taste
1 tablespoon sugar or jaggery - more or less to taste
Salt to taste

Steps:

  • Break up the block of tamarind into about six pieces in a small saucepan and cover with 375ml ( 1 ½ cups) water. Bring to a rolling simmer over medium-high heat, stirring often for about 5 minutes. Then remove from the heat and let it cool for another 5 minutes.
  • Using a wooden spoon or potato masher, smash the tamarind in the water. The sauce will become thick like ketchup. Run this through a sieve into a bowl, pushing against the solids as you do. You should end up with a thick tamarind paste. If you have ever used shop bought tamarind concentrate, this is what you have though shop bought tamarind concentrate is much more concentrated. Discard any solids that remain in the sieve.
  • Return the tamarind paste to the saucepan and add the cumin, chaat masala (if using), ginger, chilli powder and sugar. Bring to a simmer for about 3 minutes until the sugar is completely dissolved. You can add a drop more water if you prefer a runnier sauce or reduce it more if you prefer a thicker sauce. Taste the sauce and add more sugar, salt or other spices to taste. (You will need to dissolve any additional sugar over a medium heat if added.)
  • I store this in a convenient squirt bottle in the fridge.

MILD HOT TAMARIND SAUCE



Mild Hot Tamarind Sauce image

Our Jamaican friend gave my wife some one day, but she wouldn't give up the recipe. So I did it myself!

Provided by Buon Appetito

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 50

Number Of Ingredients 9

1 quart water
12 pods tamarind (skin removed), broken into pieces
1 habanero pepper, stemmed and chopped (wear gloves)
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
1 tablespoon brown sugar
¼ cup cilantro leaves
1 lime, juiced
1 tablespoon white vinegar

Steps:

  • Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Stir brown sugar into mixture. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Discard seeds.
  • Continue simmering until tamarind mixture thickens to the consistency of tomato soup, about 40 minutes, stirring often. Mix cilantro, lime juice, and vinegar into sauce and simmer just until cilantro is wilted, 1 to 2 more minutes.
  • Pour sauce through a fine mesh strainer, pressing as much pulp and solids through the mesh as possible. Discard the remaining almost-dry solids (about a palm full) and scrape the outside of the strainer into retained sauce.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.3 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 0.3 g

MEXICAN TAMARIND CANDY



Mexican Tamarind Candy image

This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.

Provided by Lenora Sikes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h45m

Yield 50

Number Of Ingredients 6

1 pound tamarind pods, peeled
1 cup water
1 orange, peeled and segmented
4 cups white sugar
4 tablespoons chile-lime seasoning (such as Tajin®), or more to taste
1 tablespoon butter

Steps:

  • Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
  • Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
  • Blend outer casings with juicy pulp in an electric blender.
  • Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
  • Remove from heat and let cool, about 2 hours.
  • Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 21.7 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 100.1 mg, Sugar 16 g

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