>> source: https://www.indianhealthyrecipes.com/tamarind-paste-recipe-make-tamarind-paste/
>> servings: 250ml
>> time: 52 minutes

== Preparation ==

Clean up @tamarind{250%g}, checking for any seeds, skin or unwanted particles and discarding them.

Heat @water{700%ml}.

Soak the tamarind in 450ml of hot water in a #large bowl{} for ~{45%minutes} to ~{60%minutes}.

If your tamarind is clean, blend it in a #blender{} until smooth. Avoid blending if it has debris.

Mash the tamarind as much as possible and pass through a #filter{} into a #heavy bottom tall pot{}. Discard any stones or debris found in the filter.

Add the pulp back to the bowl with the leftover heated water (use only as needed — you want a thick paste). Squeeze and pass through the filter once more.

== Making the Paste ==

Boil the filtered pulp for about ~{5%minutes} on a medium flame. This keeps the tamarind good for a long time.

Cover the pot partially towards you to prevent splashes. Stir twice while boiling without fully opening the lid.

After 5 minutes, turn off the flame. Cool completely and store in an airtight #glass jar{}. Avoid using plastic jars and spoons.