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1
Remove the outer hard shell from the tamarind pods and remove the strings that are attached to it.
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2
Put the cleaned tamarinds and the water in a medium saucepan.
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3
Combine the sugar and citric acid in a small bowl, then add to the saucepan.
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4
Cook over medium heat, stirring, until the sugar is dissolved, the mixture is thick, and you can see the bottom of the pot when scraped with a spoon, 20 to 25 minutes.
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5
Remove from the heat and let sit until cool enough to handle.
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6
FOR THE SPICY TAMARINDS, combine the sugar, chile powders, and salt and knead into the tamarind mixture as if you were making bread.
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7
Roll into golf ballsize balls, then wrap each ball in clear cellophane and store in an airtight container.
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8
FOR THE SWEET TAMARINDS, combine 3/4 cup of the sugar with the salt and knead into the tamarind mixture as if you were making bread.
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9
Roll into golf ballsize balls, roll in the remaining 1/4 cup sugar, then wrap each ball in clear cellophane and store in an airtight container.
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10
Another idea is to peel the tamarinds, leaving them whole, then add to a saucepan with 1 cup water and 1 cup sugar.
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11
Place over medium heat to dissolve the sugar, and simmer until they are just soft, about 12 minutes.
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12
Let dry on a wire rack, then roll in sugar and allow to set.
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13
Its quick and lovely.
