Preserved Tamarinds
A traditional method for preserving tamarinds in sugar for long-term storage. This preserved tamarind can be stored for years and used when fresh tamarinds are unavailable. Perfect for making tamarind paste, chutneys, or adding to curries.
Ingredients
- 2 pounds Tamarinds, stones removed (Fresh tamarinds, peeled and deseeded)
- 3 cups Granulated sugar (Enough to create alternating layers with tamarinds)
More recipes using Tamarinds
Instructions
- 1Remove all stones from the tamarinds by breaking them open and extracting the seeds. Discard the seeds and keep only the pulp.
- 2Place a layer of sugar about 1/2 inch thick at the bottom of a clean, dry wide-mouthed glass jar or bottle.
- 3Add a layer of stoned tamarinds over the sugar, spreading them evenly.
- 4Continue alternating layers of sugar and tamarinds until the jar is full, pressing down gently between layers to eliminate air pockets.
- 5Finish with a deep final layer of sugar, at least 1 inch thick, covering all the tamarinds completely.
- 6Secure the stopper or lid tightly. For traditional preservation, tie down with parchment paper or plastic wrap secured with string or a rubber band to create an airtight seal.
- 7Store in a cool, dark place. The preserved tamarinds will keep for several years. Use as needed for cooking.
