How to make tamarind paste | Homemade tamarind paste | Hunise hannina paste recipe
By Latha on August 5th, 2020
How to make tamarind paste is explained with step by step pictures and a video. Using this method you can prepare home made tamarind paste and store it for long time. Making tamrind paste or hunise hannina paste at home is very helpful and it makes the cooking hassle free.
As we all know, soaking tamarind and extracting the juice is a daily affair and we spend good time everyday. But if you prepare tamarind paste like this, then it will be so nice.
I have prepared tamarinf paste using 12kg of tamarind. You can use any quantity of your choice. I store this tamarind paste in fridge and stays good for 6 - 7 months for me. However if you wish to store it outside, make sure you prepare thick paste and you are good to go.
You can find how to make ghee, how to make thick curd, how to make sprouts, how to make peanut butter and how to make soft paneer recipes. Do not forget to check them as well. Because it is very easy to make curd, ghee, sprouts and paneer etc., at home.
Or if you are looking for more Karnataka style breakfast recipes, then do check our breakfast recipes page. I have also made a video on this home made tamarind paste recipe, which I have embedded below. Please have a look.
Preparation time: 2 hours
Cooking time: 30 min
Serves: 1/2 litre
Ingredients: (measuring cup used = 240ml)
- 1/2kg tamarind
- 1/2 cup salt
- Water as required
Instructions for making tamarind paste:
- Take tamarind in a container.
- Soak it in water for 2 hours.
- After soaking squeeze it well. Add in required water.
- Next filter (or strain) the squeezed tamarind using a perforated plate or colander or strainer.
- Make use of a laddle and water for better straining.
- Take the pulp in a thick bottomed steel pan. Keep it on stove top. Add in 1/2 cup of salt.
- Bring it to boil and continue boiling under low flame.
- Boil it until it becomes thick and starts to splurt. It took around 20 minutes for me.
- Wait until cool, transfer it into an airtight container. Refrigerate it.
Below are some important points to be noted:
- Make sure you boil the tamarind paste until thick
- Straining the pulp using a juice strainer would be difficult; use a large meshed strainer
- The tamarind paste may spoil the nonstick coating, so do not use a nonstick kadai
- The tamarind paste stays good without refrigeration but to be on safer side, keep it in the fridge.
- If not refrigerating it, boil it until more thicker paste.
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