( sweet is specified, regular tamarind is better if you like more of a sour flavour, says the original)
( or a little bit more)
354.88 ml golden caster sugar or 354.88 ml
honey, for more subtle sweetness
- 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.