Recipe by UmmBinat
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.
Top Review by Leah's Kitchen
Love it! Easy to make and delicious. I cut the recipe in half and used about a 1/2 lb of tamarind pods. I believe they were the African/West Indian kind since they had on average about 4-6 seeds in each pod. I didn't have golden caster sugar so I used half honey and half white sugar, though I'm sure it would have been even better with the caster sugar. It seems like it would also turn out well with brown sugar. I enjoyed this for breakfast on toast, and then again for supper. Thanks!
- 500 g tamarind pods (sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original)
- 1419.54 ml water (or a little bit more)
- 354.88 ml golden caster sugar or 354.88 ml honey, for more subtle sweetness
- 0.25 ml ground cloves (optional)
Directions See How It's Made
- 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.