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Making Tamarind Water

First, remove the skin from the tamarind pods and separate the seeds from the meat. Place the meat into a bowl with a tamarind to hot water ratio of 1 tablespoon to ¼ cup. Now use your fingers to mush the mixture until it attains a reddish brown color. Once the majority of the tamarind meat has dissolved in the water, remove the excess pulp by first squeezing the liquid from the leftover pieces. If the tamarind water is thicker than you like, simply add water until it is the desired consistency. You can keep tamarind water in the refrigerator for approximately 5 days, or you can store the liquid in the freezer for up to several months.

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