How to make non-bitter chewy tamarind using a non-stick pan and baking soda

Recipe for Making Tamarind Candy

• 1

  Separate the seeds and flesh of tamarind

  Use a small knife to separate the flesh and seeds of the tamarind so that it cooks faster.

  The tamarind you choose should be whole, freshly peeled for the best flavor.

  If not available, you can use the kind sold in blocks as usual and separate the seeds by soaking in hot water.

  
• 2

  Roast tamarind seeds

  Put the tamarind seeds into a hot pan and roast them evenly.

  After about 5 minutes, lower the heat and bite to check if the tamarind seeds are separated from the shell.

  If the seeds have separated from the shell, turn off the heat. Do not roast for too long as the seeds will burn.

  

  
• 3

  Remove the shell from the tamarind seeds

  Put the freshly roasted tamarind seeds into a cloth bag, and use a pestle to break them so that the shell separates.

  
• 4

  Neutralize the bitterness of the tamarind seeds

  Put the shelled tamarind seeds into a large bowl, add 2 tablespoons of salt to neutralize the bitterness.

  To make the tamarind seeds softer and more swollen, add 1/2 tablespoon of baking soda.

  Pour water in and soak for about 1 day; if you have time, you can soak for 2 days.

  

  
• 5

  Boil tamarind seeds

  Wash the tamarind seeds several times with water until clean.

  Put them in a pot and boil until cooked with 2 tablespoons of white wine.

  Boil until the water thickens and the tamarind seeds swell larger.

  Try eating one to check if the tamarind seed is really soft, then remove it to drain.

  

  
• 6

  Prepare pineapple

  Chop the pineapple and add it to the tamarind pulp.

  Squeeze the juice from the pineapple so that it dissolves the sugar faster when cooking.

  

  
• 7

  Caramelize pineapple and tamarind

  Add sugar to the pineapple and tamarind, and mix well by hand to save time on cooking.

  Add 1 teaspoon of rock salt to balance the sweetness, and the tamarind jam will last longer.

  Cook the mixture over low heat and stir continuously to avoid burning.

  After about 35 minutes, turn off the heat and let it cool.

  

  

  

  
• 8

  Mix tamarind seeds with pineapple and tamarind meat

  The mixture of pineapple and tamarind meat has cooled down after 20 minutes, this is the time to add the tamarind seeds.

  Tip: The most important secret for the tamarind seeds not to harden is to boil the tamarind seeds really well, let them drain completely, and add the tamarind seeds to the mixture of pineapple and tamarind meat while it is still warm (after about 20 minutes of cooling).

  
• 9

  Storage

  Rinse the glass jar with boiling water and let it drain or use a paper towel to dry it thoroughly.

  Add the chewy tamarind jam, seal the lid carefully, and store it in the refrigerator for over 3 months.