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Dulce de tamarindo
Guerrero's sweet-sour tamarind balls rolled in sugar and chilli
Tamarind trees shade the coast of Guerrero, and around Acapulco and the Costa Chica the sticky pulp is cooked down with sugar into tangy little balls sold in paper twists at beaches, bus stations and corner shops. Children love the sharp sweet-sour pucker; adults buy the ones rolled in chilli and salt. They are naturally vegan and keep for weeks. Chef's tip: use blocks of seedy tamarind pulp from an Asian or Mexican grocer, not the thin concentrate in jars, which will not set.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For a spicy coating
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Break 9 oz block of tamarind pulp with seeds into pieces, cover with 1 cup hot water and leave for 15 minutes to soften. Squeeze and mash it with your fingers until the pulp comes off the seeds.
15 minStep 2: Push the mixture through a coarse sieve with a spoon, scraping the underside, to get a thick, smooth paste. Discard the seeds and fibres.
Step 3: Put the paste in a non-stick pan with 250 g of the 9 oz sugar and the 1 pinch salt. Cook over a medium-low heat, stirring constantly, for 15–20 minutes, until it darkens, thickens like jam and pulls away from the pan, leaving a clean trail. Common mistake: stopping too early; the balls then stay too soft to roll.
20 minStep 4: Spread on an oiled plate and leave for 30 minutes until cool enough to handle and firm like soft toffee.
30 minStep 5: Put the remaining 100 g sugar in a bowl, with 2 tsp mild chilli powder if you like. Roll teaspoons of paste into balls with lightly oiled hands and roll them in the sugar. Keep in an airtight jar for up to 3 weeks.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 0 g
- Carbs
- 38 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dulce de tamarindo take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
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