Fermented tamarind
Local name
Mature tamarind fruit. Tamarindus indica (Ma-kaam). Salt, sugar, water.
Fish normally used:
Fermentation: 3 days.
Storage life: 1 month.
Production: In home industry.
Properties: Greenish yellow fruits; sour and salty taste.
No data.
1. Blanch the mature tamarind fruits for one minute, then peel off the skin and remove seeds (in practice the seeds are not usually removed). Washed the fruit and place in a clean jar.
2. Dissolve 4 cups of salt and 1/2 cup of sugar, preferably palm sugar, in about 6 cups of water (for 60 tamarind fruits) boil and cool. Add the solution to the jar until it covers the fruit. Close the jar and keep it in a sunlit spot for 3 days to ferment.
Eat with a mixture of salt, sugar and crushed chilli.