The tamarind has a fleshy, juicy and acidulated pulp, that is, with a slight acid touch. It is considered that its pulp is mature when the meat is brown or reddish, this being the best time to prepare recipes with tamarind. Of the western Indies they have short pods that contain one to six seeds. The seeds are somewhat flattened and bright brown. Next, in recipes, we will explain how to make and prepare tamarind pulp.
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| Tamarind pulp ingredients: |
| ½ kilogram of tamarind 1 kilogram of sugar ¾ cup of water (180 milliliters) 1 jet of lemon juice |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Tamarind pulp ingredients:
1. To start preparing the tamarind pulp, peel the tamarinds and let them soak with very little water. To do this, you must place the fruit already peeled in a large container, add the amount of fair water and leave at rest about 30 minutes, or until you observe that they inflate a little.
2. past the soaking time, place the tamarinds in a saucepan, add the sugar and heat over low heat, stirring constantly so that the ingredients are integrated and the sweet tamarind pulp is obtained.
3. Add the lemon juice and keep stirring. Taste test to see if you need a little more sugar your homemade tamarind pulp. And if you watch any seed, retire it.
4. To make the spicy tamarind pulp, add Chile powder instead of sugar and mix. The amount of Chile is to taste, so that if you want a very spicy pulp, Chile powder increases. You can also make a part of Tamarindo pulp with Chile and another with sugar.
5. When you have the tamarind pulp ready, you must reserve it in a container with airtight closure in the refrigerator. You can use this preparation to make Tamarindo juice, for example, or to make coconut shrimp in tamarind sauce, among many other recipes.
