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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light, sweet, and tangy Bengali chutney made from tamarind pulp, jaggery, and a simple tempering of mustard seeds and red chilies. It's the perfect palate cleanser served at the end of a meal.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
Freshly extracted tamarind pulp lasts about 1 week in the fridge, while commercial or properly stored homemade paste can last up to 6 months refrigerated.
Look for tamarind that is dark brown, slightly sticky, and soft. Avoid any that look overly dry, have mold, or contain excessive debris.
Lime juice, pomegranate molasses, or amchur (dried mango powder) are the best substitutes for achieving a similar sour profile.
Break off a piece of the block, soak it in hot water for 15-20 minutes, mash it with your fingers, and strain the liquid to remove seeds and fiber.
Yes, it is rich in vitamins, minerals, and antioxidants, though it is relatively high in natural sugars and should be used as a condiment.
It is a staple in Sambar, Pad Thai, chutneys, Worcestershire sauce, and various marinades for meat and seafood.
Yes, tamarind pulp freezes exceptionally well. Using an ice cube tray allows you to pop out small portions as needed for cooking.
Yes, it is highly acidic due to its high concentration of tartaric acid, which gives it its signature sour taste.
Pure tamarind pulp is naturally gluten-free. However, always check labels on commercial pastes for added thickeners.
tamarind pulp is a versatile ingredient found in cuisines around the world. With 239 calories per 100g and 2.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the condiment category with complete nutrition information.
View all condiment →Discover 10 recipes featuring tamarind pulp with step-by-step instructions.
Browse recipes →For long-term storage, freezing is best. For medium-term, keep it in a clean, dry glass jar in the back of the refrigerator.