- Yield: ½
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Serving: 2 People
Nutrition facts (per portion)
- Calories: 143 kcal
- Carbohydrate Content: 37.5 g
- Cholesterol Content: 0 mg
- Fat Content: 0.36 g
- Fiber Content: 3.1 g
- Protein Content: 1.68 g
- Saturated Fat Content: 0.163 g
- Serving Size: 1
- Sodium Content: 598 mg
- Sugar Content: 23.28 g
- Trans Fat Content: 0 g
Tamarind Pulp
Tamarind pulp or Tamarind paste is a common chutney which is used in Indian cooking. It's going well with chaat, Pakora, samosa, pani puri, onion pakora and more. To make tamarind pulp at home is easier and can be ready in lesser time. Also, you can store the pulp for a longer time in the refrigerator or can make it when it’s required in cooking. So, don’t wait much and note down the easy recipe to make tamarind pulp.
Ingredients of Tamarind Pulp Recipe
- Tamarind flesh without seeds or strings - 1/2 Cup
- Salt - 1/4 Teaspoon
How to Make Tamarind Pulp
Step 1: Soak the tamarind in 1 cup of warm water for 15 minutes with the salt.
Step 2: Mash the tamarind flesh in the water with your fingers, to create a pulp.
Step 3: Press the coarse pulp through a strainer to extract a smooth, strained pulp.
Check Price for Ingredients
- Tamarind – Check Price
- Salt – Check Price
