Prep 48 hrs
Cook 0 mins
A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.
- 4 cups tamarind pulp, shelled
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1⁄2 cup boiling water
- 4 cups granulated sugar
- 1⁄2 teaspoon scotch bonnet peppers (optional) or 1⁄2 teaspoon habanero pepper, minced (optional)
- black pepper, to taste (optional)
- break tamarind into segments.
- Sprinkle with soda and salt and pour boiling water on tamarind.
- Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
- Stir in 2 cups of sugar and blend well.
- Cover and set aside at room temperature overnight.
- Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
- Shape into balls and allow leave a couple hours to dry.
- Roll balls in sugar. Wrap in paper squares and store.
- Will keep for up to two weeks.