Tamarind coated with chili and salt
Elevate a traditional local snack into a tempting menu item with “Seasoned Tamarind with Chili and Salt.” Made with premium pink tamarind (or Khanti variety), carefully selected pods with thick, tender flesh are peeled and seeded. They are then tossed with a secret chili and salt blend of sea salt, sugar, and fragrant roasted chili powder. Dried bird’s eye chilies are added for a deeper, spicier kick. The result is a refreshing combination of sour, salty, sweet, and a hint of spiciness – a dish that will wake you up and leave you wanting more!
- Difficulty level: Easy
- 20 minutes
Ingredient
- Main ingredients:
- Sour tamarind or seedless tamarind: 500 grams
- White granulated sugar: 1/2 cup
- Palm sugar: 1 tablespoon
- Salt: 1.5 - 2 tablespoons
- Roasted chili powder: 1-2 tablespoons
- Dried bird's eye chilies, crushed: 5-10 pieces
Detailed instructions
1. Tamarind Preparation
- If using fresh tamarind pods, peel and remove the seeds. (Tip: If the tamarind is too sour, you can soak it in diluted salt water and sun-dry it until slightly dry before using it.)
- Make sure the tamarind pulp is free of fibers or impurities.
- In a mixing bowl, combine the white sugar, salt, and chili powder. Mix well.
- Add a small amount of palm sugar and use a spoon to break it up. The palm sugar will act as a binder for the dry chili salt. This allows the chili salt to adhere thickly and beautifully to the tamarind pods.
- Place the tamarind in a large mixing bowl.
- Gradually sprinkle the prepared chili salt over the tamarind, using a “shaking” method or gently stirring with a spatula to coat each pod evenly with the chili salt.
- Add crushed dried chilies and mix in at the end for aesthetic appeal and to add a pungent Thai aroma.
- Let the coated tamarind rest for about 10-15 minutes to allow the sugar to slightly absorb into the pods, which will help the chili salt adhere better and prevent it from easily coming off.
- Serve in an earthenware bowl or wooden plate as shown in the picture, garnished with fresh tamarind pods on the side.
Delicious Tips (Pro-Tips)
Roasting your own chilies is the best:
Freshly roasted chili powder has a much stronger aroma and spicier flavor than store-bought chili powder. And if you want the tamarind to look more appealing, alternate toss the chili salt with coarse granulated sugar. This will make the sugar crystals sparkle in the light, just like in the picture.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
