Preparation:
To separate the tamarind seed from the pulp, place the tamarind block in a bowl with just enough warm water to cover and let it stand for 30 minutes to soften. Once tamarind has softened, pour the tamarind and liquid through a sieve suspended over a bowl, and push the fruit through the sieve with a wooden spoon.
In a medium saucepan, combine the strained tamarind pulp with all the remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Remove from heat and allow to cool. Store in refrigerator for up to 3 months. |
