Ingredients
The amount of water depends on the tamarind brand and personal taste. This determines the amount of acid and substance of the juice. Start with less water during soaking and add additional water from the kettle to taste.
- 400 g tamarind paste package, in chunks
- 1 l water (extra water from kettle)
Preparation
- Boil the tamarind in water for about 15 minutes on low heat. Break the tamarind during cooking with a spoon or fork until it has become pulp. Remove the pan from the heat and let it rest for about 30 minutes.
- Put a fine colander on top of a large bowl and pour the tamarind pulp in. The juice is collected in the bowl.
- Press with the back of a spoon to loosen the tamarind pulp. Also scrape the pulp on the outside of the colander and add those to the juice. Remove the seeds and fibers that remain in the colander.
- The tamarind juice is ready to use. You can store it in a closed jar for about 5 days or you can freeze the juice and keep about half a year.