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Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers. Peel each mango and cut flesh away from seed. Cut into one-inch cubes. Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes. Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree the mixture in a blender and its ready for the fish. Yields: 5 Cups

NOTES: * A marinade for redfish -- From Jeffrey's restaurant in Austin, Texas, our favorite place to go for good food in the city. Marinate a fresh redfish in this for 12 hours, then broil it. * Marinade can be stored in the refrigerator for 2 weeks. Mangos are a seasonal fruit. : Difficulty: moderate. : Time: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating. : Precision: approximate measurement OK. : Bill and Joyce Bulko : bulko@sally.UTEXAS.UUCP, : {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko : The University of Texas Department of Computer Sciences : Austin, TX : Copyright (C) 1986 USENET Community Trust From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Tamarid - The fruit pulp is edible and popular. The hard green pulp of a young fruit is very sour and acidic and is often used as a component of savory dishes. The ripened fruit is less sour and somewhat sweeter. It is used in desserts and sweetened drinks, or as a snack. In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit.

It is used in both Asian and Latin American cuisines and is also an important ingredient in Imli Chutney, a spicy North Indian condiment; Pulusu, a sauce from Andhra Pradesh, India; Worcestershire sauce; HP sauce; and the Jamaican-produced Pickapeppa sauce[3].

In the state of Andhra Pradesh in India, a tangy pickle is made from Tamarind flowers.


Tamarind tree, IndiaTamarind is a staple in Andhra Pradesh and Tamil Nadu diet, where it is used to prepare Rasam, Sambhar, Puliyogare, and various types of chutneys.

In Guadeloupe, the tree is known as Tamarinier. Jam and syrup is made with the fruit.

In Egypt, there is an acidic chilled drink made from tamarind which is popular in summertime. It is called "tamr hindi".

In Madagascar, the tree is known as the kily tree. Its fruits and leaves are a well-known favorite of ring-tailed lemurs, providing as much as 50% of their food resources during the year if available.

In Mexico it is sold in various snack forms, where it is dried and salted, or candied (see for example pulparindo or chamoy snacks). Mexicans commonly drink it as a cold agua fresca beverage or have it in iced fruit bars and raspados. The Mexican immigrant communities in the US have continued to fashion the "agua de tamarindo" drink, and many other kinds of treats. Mexican tamarind snacks are available in specialty food stores worldwide in pod form or as a paste or concentrate.

A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[4]

Pad Thai, a Thai dish popular with Europeans and Americans, often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness). A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in Central Thailand. In Singapore and Malaysia it is used to add a sweet-sour taste to gravy for fish in a dish called asam fish. In the Philippines it is used to add a sour taste in Sinigang soup. The leaves are also distinctly tart in flavor, and are used in many soups in the North Eastern part of Thailand. Source: Wikipedia, the free encyclopedia

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