Comments on: Homemade Tamarind Concentrate (Paste)

By: hetal

hetal — Tue, 13 May 2014 14:06:51 +0000

In reply to Milady. Hi Milady, No, we have not really had a gritty feel to this. When the pulp is so soft, it really does not have any texture, but smooth.

By: Milady

Milady — Sat, 10 May 2014 15:25:48 +0000

Have viewed this recipe with interest having come to the end of my store-bought imli chutney.

I’m interested to know whether the result is at all gritty? The colander used on the demo seemed to have fairly large holes. Am wondering whether a piece of cloth might be necessary?

By: Milady

Milady — Sat, 10 May 2014 15:25:25 +0000

Have viewed this recipe with interest having come to the end of my store-bought imli chutney.

I’m interested to know whether the results is at all gritty? The colander used on the demo seemed to have fairly large holes. Am wondering whether a piece of cloth might be necessary?

By: Callie

Callie — Wed, 09 Apr 2014 22:54:22 +0000

I bought some dry tamarind pods, took the pulp out, and followed your instructions. My results are a much lighter brown. Do I need to cook it longer? It is nice and thick and smooth.

By: hetal

hetal — Wed, 08 May 2013 19:04:10 +0000

In reply to Manish. Thanks for the feedback Manish!