Imli ka Sutt

Tamarind Extract

VegetarianOrigin Tamil NaduPrep 10 minutes, plus soaking timeMakes about 75ml / 3fl oz (4 tablespoons)

A sharp, fruity, and sour liquid extract prepared from softened tamarind pulp, used as an acidic base for curries, chutneys, and sauces.

Ingredients

50 g

souring agent

Place 50 g tamarind into a small bowl, pour in 4 tablespoons of lukewarm water, and let it soak for 30 minutes to soften.
Press and rub the mixture firmly through a fine sieve set over a clean bowl to collect the smooth extract, then throw away the leftover fibrous solids. Use immediately, as it does not keep.

Tamarind

Tamarind extract
Use 50% to 60% of the weight, loosened with a splash of warm water. Skips soaking and straining while providing equivalent tartness.
Dried mango powder
Use 20% to 25% of the weight stirred in towards the end of cooking. Imparts pure sourness without dark colour or fruit pulp body.
Lemon juice
Use equal weight added off the heat. Gives bright, clean acidity, though it lacks tamarind's earthy, caramel undertones.