“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 medium jars
UNITS:
Metric

Ingredients Nutrition

  • 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

  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.

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