Tuesday, July 7, 2015

"Faux" Tamarind Paste - A Healthy Foundational Recipe - Plus a recipe using it!

Our delicious tangy fruity paste is the perfect addition to Indian sauces and curries.

Tamarind paste is delightfully tangy and fruity, but it is not always easy to find. Our original recipe making a faux version uses fruits easily found in the USA and it is easy and more affordable to make

Tamarind is a secret ingredient in many sauces, like Worcestershire Sauce. It is in many B-B-Q sauces and Indian dishes as well. You can even use it in refreshing summer beverages

I have made real tamarind paste before, using the fibrous tamarind pods filled with large seeds. It was quite an adventure, cooking and mashing and straining, and mashing and straining some more, until every last drop of tangy goodness was removed from the pulpy pods. It turned out great.

However, this recipe is easier to manage, and it is very yummy too. Use our formula in any recipe calling for tamarind paste..

This was a fun recipe to create. We hope you enjoy using it!


"Faux" Tamarind Paste Recipe:

10 ounces pitted prunes, chopped
6 ounces tart dried apricots, un-sulfured
2 1/2 c. fresh (or bottled) lemon juice
2 1/2 c. fresh (or bottled) lime juice
Water, as needed (up to 3 cups)
up to 1 T. finely powdered ascorbic acid (Vitamin C)


Method:

Chop the dried fruits and put into a 1/2-gallon glass jar or bowl.

Pour over the lemon juice and lime juice.

Put the submerged fruit in the refrigerator, covered, for 24 to 48 hours (even up to a week is OK).

Puree this fruit mixture until it is super smooth in a high powered blender (VitaMix) in 2 to 3 batches, adding purified water just until the blender vortexes. Do not use more than 3 cups total water.

Cook this pureed fruit mixture down on the stove top as you would apple butter, stirring frequently.

Alternately, you may bake the mixture in a 200 degree oven. Spread the mixture out onto Pyrex baking pans.

When the mixture has thickened, taste it. If you want it to taste more tart, stir in up to 1 T. powdered Vitamin C.

Transfer to storage jars and store in the refrigerator for up to 2 weeks, or freeze for later use in small glass jars.


Note: 

Brown colored un-sulfured apricots are good to use here! Use up your older dried apricots.


Here is an Indian chutney recipe using our Faux Tamarind Paste.


Tamarind Date Chutney:
Yield: Approx 1 1/2 cups

1 t. Faux Tamarind Paste (recipe above), to taste
1 1/2 c. warm purified water
1 1/2 c. chopped seedless dates
1/4 t. cayenne pepper powder, to taste
1/4 t. sea salt

Method:

Mix the Faux Tamarind Paste with the 1 1/2 c. warm water. Stir in the dates, cayenne, and salt. Bring to a boil, uncovered, over medium-high heat. Once it comes to a boil, lower heat to medium, and simmer 6 to 8 minutes, stirring occasionally, until dates soften.

Transfer warm mixture into a glass storage jar. Puree the mixture with a stick blender. 

Store in your refrigerator for up to a week, or freeze for longer term storage.

Serve this chutney as a chilled dip with your favorite appetizers. 


Enjoy,

Leila & Nancy.