Sweetened tamarind
Experience the charm of a traditional Thai processed fruit: “Sweetened Tamarind,” made from carefully selected, plump, firm giant tamarind pods. It’s meticulously preserved in a special syrup for three days, allowing the syrup to deeply penetrate the flesh. The result is a perfectly balanced sweet and sour flavor with a uniquely crisp and bouncy texture—not mushy and without any bitterness. Serve chilled for a refreshing treat, or enjoy it with our signature chili salt for an enhanced flavor.
- Difficulty level: Easy
- 30 minutes
Ingredient
- Main ingredients:
- Giant tamarind: 1-2 kilograms
- Lime water: For soaking tamarind.
- Sea salt: 1/2 cup
- Syrup Ingredients:
- Granulated sugar: 500-700 grams
- Clean water: 1 liter
- Salt: 1 teaspoon
Detailed instructions
1. Tamarind Preparation
- Peeling: Blanch the tamarind in boiling water for about 30 seconds, then immediately transfer it to cold water. This will make peeling easier without bruising the flesh.
- Reducing Astringency: Soak the peeled tamarind in saltwater overnight to reduce the intense sourness and astringency of unripe tamarind.
- Creating Crispness: Rinse off the saltwater, then soak the tamarind in lime water for about 4-5 hours. Afterward, rinse with clean water and drain.
- In a pot, combine clean water, granulated sugar, and salt. Simmer until the sugar is completely dissolved and the syrup becomes clear.
- Let the syrup cool completely (do not pour hot syrup onto the chili peppers). (Because it will make the flesh mushy)
- Place the tamarind in a glass container or food-grade plastic jar. Pour the syrup over the tamarind until it is completely covered.
- Close the lid tightly and refrigerate or leave at room temperature overnight.
- Tip for richness: On the second day, pour out some of the syrup, boil it again, add a little more sugar, let it cool, and then pour it back into the refrigerator. Repeat this process for 2-3 days. The tamarind will become clear and shiny like gold.
- Arrange the candyed tamarind in an earthenware bowl or wooden plate as shown in the picture.
- Drizzle generously with syrup. Garnish with fried chilies and fresh tamarind pods for decoration.
- Serve with chili salt (a mixture of chili powder, salt, and sugar) for added spiciness.
Delicious Tips (Pro-Tips)
Cooling is Key: Keeping the preserved tamarind refrigerated throughout the process helps maintain its crisp texture longer than leaving it outside. Serving it ice-cold also enhances the refreshing sweet and sour flavors.
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