• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop

My Pocket Kitchen

menu icon
go to homepage
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Spring
    • Subscribe
    • About
    • Shop
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Dressings, Dips & Marinades

    Feb 28, 2020 · Modified: Apr 11, 2023 by Andrea· This post may contain affiliate links · 8 Comments

    Homemade Tamarind Paste

    Jump to Recipe

    Have you ever wondered what it is that makes Pad Thai so irresistible...besides its peanut-y goodness? It's Tamarind. Making your own tamarind paste is simple and inexpensive. Once you discover the wonderful flavour of tamarind you will be putting it in everything!

    a mason jar full of homemade tamarind paste.

    What is tamarind?

    The tamarind tree produces pod-like fruit that has a brown, edible pulp inside with seeds. It's used in many cuisines around the world. Like nature's sour candy, it's both sweet, sour, and tangy and imparts zingy undertones to anything you add it to. It's an essential ingredient in Pad Thai sauce and is also used in many other curries, sauces, desserts, and drinks in Africa, South America, Mexico, The Caribbean, and South Asia. It's even an ingredient in Worcestershire sauce!

    one block of tamarind pulp with seeds in it's original packaging.

    Why you will love this recipe

    Although you can buy tamarind paste or concentrate in jars (found in specialty Asian and Indian shops) making your own produces a fresher taste. You can have great results with the store-bought paste or concentrate, not to mention the convenience, but it's also harder to come by than the blocks of compressed pulp and not as fresh tasting. You can also purchase compressed tamarind online here.

    How to make tamarind paste from a block of pulp

    Remove pulp from package, break up into pieces and place in a bowl with enough room to add water.

    tamarind pulp with seeds soaking in hot water in a bowl.

    Pour over 2 cups boiling water. Mash it with a spoon and let it soak for a minimum of 20 minutes.

    pushing soaked tamarind pulp through a colander using a rubber spatula.

    Press it through a colander (not a fine mesh sieve as it won't go through) until only the fibers remain behind. Be sure to scrape the bottom of the colander from time to time. Discard the fibers and keep the smooth paste

    thick tamarind paste after being pushed through a colander.

    Yields approximately 2 cups of tamarind paste.

    How to store tamarind paste?

    Tamarind paste has a long shelf life. In the fridge, it will last 4-5 weeks and in the freezer for many months. Freeze in ice cube trays for convenience, one tablespoon portions to use in sauces, stews, marinades, etc.

    Recipes That Use Tamarind Paste

    • Easy Shrimp Stir Fry With Pad Thai Sauce
    • Vietnamese Chicken Wings

    📖 Recipe

    a mason jar full of homemade tamarind paste.

    Tamarind Paste Recipe

    An easy way to make your own tamarind paste
    4.80 from 5 votes
    Print Pin Rate Save Saved!
    Course: condiment
    Cuisine: Asian
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Servings: 2 cups
    Calories: 30kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 16 oz block Tamarind pulp, seedless
    • 2 cups boiling water

    Instructions

    • Break up the block of tamarind and place in a bowl.
    • Pour boiling water over tamarind, smash up a bit with a spoon and let soak for 20-30 minutes.
    • Place in a colander and push pulp through with a spatula or spoon, scraping the bottom of the colander from time to time, until only the fibers remain and you have about 2 cups of thick tamarind paste.
    • Store in glass or plastic containers in the refrigerator for 3-4 weeks. Freeze in containers or ice cube trays for 6 months.

    Notes

    NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities. 

    Nutrition

    Serving: 1tablespoon | Calories: 30kcal | Carbohydrates: 8g | Fiber: 1g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

    More Dressings Dips and Marinades

    • Prepared hummus in a blue dish with sliced cucumber, red pepper and crackers on the side.
      Toasted Sesame Hummus Recipe
    • 5 different salad dressings in mason jars lined up in a row.
      12 Easy Salad Dressing Recipes
    • honey mustard dressing in a jar with a spoon
      Honey Mustard Dressing
    • jar of ranch dressing on a white plate with spoon beside. Salad on the side.
      Spicy Ranch Dressing and Dip

    Reader Interactions

    Comments

      4.80 from 5 votes (4 ratings without comment)

      Feel free to leave a comment and a rating: Your email address will not be displayed Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cindy HIrsch says

      October 09, 2022 at 12:47 am

      The recipe I am trying to make calls for tamarind water. The store had Tamarind Mechua and there are no instructions on the package or the recipe how I would make tamarind water from this 8 oz block. From google searching am I right that it is taking this pulp and adding boiling water and then straining it? If so how much of this block and how much water do I add to have the right concentration to make the tamarind water? I only need 4 tbsp for the recipe so not sure if need to use the whole block to get the right concentration in the water.

      Loading...
      Reply
      • Andrea says

        October 09, 2022 at 7:38 am

        Hi Cindy! I recommend using the whole block as per my instructions and freezing what you don't use. That way it's there when you need it. I'm not sure what you're making with the tamarind water so can't say how much you will need but start with 1/4-1/3 the amount of paste and add more to taste.

        Loading...
        Reply
        • Cindy Hirsch says

          October 09, 2022 at 10:55 am

          Thank you so much! Very grateful for your response.

          Loading...
          Reply
          • Andrea says

            October 09, 2022 at 10:57 am

            My pleasure! Hope you enjoy it. Tamarind is one of my favourite "secret" ingredients 😉

            Loading...
            Reply
    2. Lynne N Enzweiler says

      July 25, 2021 at 1:31 pm

      5 stars
      Thank you for posting the directions about this unfamiliar ingredient. I came home from the Super HMart with a block of seedless Tamarind, but since I had only looked at the ingredient list and not read the entire blog or watched the live cooking video yet, I wasn't sure if I even had the right thing. There were no directions or explanations on the package. I love your blog--even though I am an experienced cook, I am trying new things with you and your detailed and clear directions are a godsend.

      Loading...
      Reply
    3. Judy says

      June 03, 2021 at 10:48 pm

      Andrea, apparently the Tamarind I purchased has the seed. Would I use the same promise for the seedy version?

      Loading...
      Reply
      • Andrea says

        June 04, 2021 at 11:33 am

        Yes exactly the same. The seeds will get strained out when you press it through the sieve. Just might take a bit longer. 😀

        Loading...
        Reply
      • Andrea says

        July 26, 2021 at 8:36 am

        Yes it's the same process. It just may take a bit longer to strain it with the seeds. Enjoy!

        Loading...
        Reply

    Primary Sidebar

    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

    Spring Recipes

    • crispy skinned greek chicken with mixed vegetables on a white ceramic plate. A glass of white wine and the tray is off to the side.
      Greek Chicken Tray Bake

    • Spanish zucchini omelette finished on white plate held over grass
      Zucchini Omelette (Tortilla de Calabacin)

    • baked frittata in a cast iron skillet after coming out of the oven.
      Easy Baked Frittata

    • green minestrone soup in serving bowls with the soup pot.
      Green Minestrone With Pesto and White Beans

    • Baked zucchini fritters on a plate with a side of sour cream garnished with sliced green onions..
      Baked Zucchini Fritters

    • one pot of green curry tofu with side dishes of lime, cilantro and black rice.
      Thai Green Curry with Tofu

    Popular Recipes

    • spaghetti squash in a baking dish with one portion on a side plate with a fork.
      Stuffed Spaghetti Squash

    • finished soup in a white bowl with antique spoon
      Spiced Spinach and Chickpea Soup

    • a single serving of soup in a white bowl garnished with cheddar cheese and parsley.
      Cowboy Soup

    • bbq chicken thighs on a white plate with extra sauce on the side.
      Grilled Chicken Thighs - Bone-in with BBQ Sauce

    • pork medallions in creamy mushroom sauce in pan with spoon
      Pork Medallions In Creamy Mushroom Sauce

    • egg bites on a ceramic plate.
      Easy Homemade Egg Bites


    Want to say thank you?

    Subscribe Here!

    Sign up and never miss a recipe!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About
    • Want to say Thank You?

    Copyright © 2025 My Pocket Kitchen

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.