Imported from India, tamarind concentrate is a tangy paste collected from the pods of a tropical evergreen tree. Widely used in Indian cuisine, tamarind pulp is initially sweet, although once removed from the pods it takes on a decidedly sharp taste. Tamarind dissolves easily in water; add a bit of sugar to the diluted pasted to round out the flavors. Use in curries, dipping sauces, or marinades.
Tamarind concentrate is widely used to make several different chutneys. This is also mixed with variety of cooked dishes to create a tangy taste. Tamarind concentrate is a must use paste for chana or choley. Tamarind chutney goes great with dahi vadas.
