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Tamarind Glaze

Serves: 1 people

Recipe Ingredients

1   Pkg tamarind pulp
2 cups 474mlWater
1   Apricot preserves
1 cup 237mlRice vinegar
2 tablespoons 30mlRed pepper flakes
1   Grated zest from 1 lemon
2   Grated zest from 2 limes
1   Grated zest from 1 orange

Recipe Instructions

To separate the tamarind seed from the pulp, place the tamarind block in a bowl with just enough warm water to cover and let it stand for 30 minutes to soften. Once tamarind has softened, pour the tamarind and liquid through a sieve suspended over a bowl, and push the fruit through the sieve with a wooden spoon.

In a medium saucepan, combine the strained tamarind pulp with all the remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Remove from heat and allow to cool. Store in refrigerator for up to 3 months.

Schlesinger - License to Grill


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