STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
40mins
SERVES:
2-3
YIELD:
2-3 medium jars
UNITS:
US

Ingredients Nutrition

  • 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 12 cups golden caster sugar or 1 12 cups honey, for more subtle sweetness
  • 1 dash ground cloves (optional)

Directions

  1. 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.
  2. Add a little bit more water if needed.
  3. Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
  4. Store in the refrigerator.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: