White bowl of tamarind paste and tamarind pods placed on burlap cloth.
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How to Make Tamarind Paste: Easy Recipe

A very important ingredient in South Indian cooking, tamarind paste is one of the essential souring agents that is used in a lot of recipes. It has a long shelf life and can be easily made at home.  It can be very useful in everyday cooking. So how do we go about making it? Let's take a look. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiment
Cuisine: Indian
Keyword: tamarind paste
Servings: 1 jar
Author: Ishani Bose


  • 250 gms dried tamarind
  • 500 gms water


  • To make tamarind paste, purchase 250 gms of dried tamarind pods, roughly 20-30 pods per batch of paste.
    Close-up image of tamarind pods
  • Separate the fruit from the hard outer pod and remove the seed in each pod.
  • Add the fruit to a saucepan and heat to a boil. Cook for about 10 minutes, until the fruit is soft.
  • Press the boiled fruit against the sides of the pan, dissolving as much as possible into a paste.
  • Allow the mixture to cool for 10-20 minutes before storing in a glass, airtight jar.
  • The finished product should resemble molasses before use.
    White bowl of tamarind paste and tamarind pods placed on burlap cloth.


Once you have your tamarind paste prepared, you can use it in a variety of meals in your daily diet, including as a popular ingredient in chutneys, stews, and curries, as well as vegetable and noodle dishes. It is a popular addition to hot and sour soups and an ingredient in marinades. It is also added to refreshing, healthy shakes, often complemented by coriander seeds, cardamom, dates, honey, and cloves.