I love to explore cuisines. Unfortunately, many authentic ingredients are difficult to find in the United States. Or, they need to be ordered requiring forethought that is beyond me sometimes.
Tamarind, the dark and sticky sweet-tart pulp within pods of tamarind trees, is one such ingredient that has demanded sourcing gymnastics before I can cook with it. It's common to shelves of Asian grocery stores, but I haven't always lived near one!
Those characteristics make tamarind sound like prunes and lime juice, don't they?
Indeed, it is almost exactly that combination.
The following recipe will replace 2 Tbsp (30 mL/30 g) tamarind pulp. It can easily be divided or multiplied as needed.
Depending on your recipe, you may not need to do anything! If you're measuring ingredients for a purée or blended sauce, for example, add the appropriate amount of prunes and lime juice to your food processor or blender.
For other applications, use a mortar and pestle to mash and combine thoroughly before using.
Alternatively, multiply this recipe by 4 (32 prunes; 1/4 cup/60 mL or 60 g lime juice) to have enough for a small food processor to handle. Store in an airtight container and use within 3 weeks.
Vegan Shrimp Paste may also be of interest.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
