Pickled tamarind is a traditional delicacy loved by many. How do you create this delicious treat by soaking tamarind in a garlic-chili fish sauce?
Ingredients for Pickled Tamarind
To make this traditional treat, gather the following ingredients:
1.5 kg of fresh tamarind
500ml of good quality fish sauce
Garlic
Chili
Pickled Tamarind
Instructions for Pickled Tamarind
Step 1: Prepare the Tamarind
Select fresh and ripe tamarind for the best results. The ideal tamarind for pickling should be slightly firm but not too mature or young. Look for round-shaped tamarind with blunt tails. These tend to have thinner skins, more flesh, and a pale green color. They offer a crisp and pleasant taste without any bitterness.
Both black and green tamarind can be used for pickling. Black tamarind is less commonly sold but has a more aromatic and nutty flavor compared to its white counterpart.
Wash the tamarind thoroughly in water. Boil a pot of water and add the tamarind, cooking it for around 15-20 minutes. You’ll know the tamarind is ready when you can easily cut through it with a knife.
Drain the tamarind in a clean colander or basket and let it cool down. Cut the tamarind in half and remove the seeds. Rinse the tamarind again with warm water to ensure cleanliness, and then set it aside to dry.
Tamarind Preparation
Step 2: Prepare the Fish Sauce Mixture
In a pot, combine the fish sauce with 250ml of water and bring it to a boil. Skim any foam that forms on the surface and reduce the heat to low. Continue simmering for about 5 minutes before turning off the heat and allowing the mixture to cool.
Peel and clean the garlic, and do the same for the chili. You can choose to slice them or keep them whole, depending on your preference.
Preparing the Fish Sauce Mixture
Step 3: Assemble the Pickled Tamarind
Get a clean, dry glass jar and start by layering the tamarind at the bottom. Add a layer of garlic and chili on top, and then repeat the process until all the ingredients are used up.
Pour the prepared fish sauce mixture into the jar. The tamarind, garlic, and chili will float to the top. Use a weight, such as a small plate or a bag of water, to keep them submerged. This is important to prevent mold from forming.
Seal the jar tightly and store it in a cool, dry place. Your pickled tamarind will be ready to enjoy after about a week.
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