Mut Me (Sweet, Sour and Spicy Candied Tamarind) Recipe
Sweets and drinksPreservesVietnam3 to 4 days preparation, 40 to 60 minutes cooking
This one asks for patience, since the soaking alone runs three or four days. What comes back is chewy fruit, sweet and sour in balance, with a warm chili finish. The difficulty is the acidity, because tamarind that has not soaked long enough stays sharp to the point of being hard to eat.
Three days in salted water followed by one more day in clean water is the required routine for drawing out the sourness. Stir gently while it cooks, since a heavy hand breaks the fruit apart.
This batch weighs about 1.4kg, at roughly 182 calories per 100g.
Method
Soak 1kg tamarind in a basin of warm water with 1 tablespoon salt for about 2 to 3 hours until the shells soften and loosen, then peel them off with a small knife.
Dissolve 4 tablespoons salt in another basin of water, add the peeled tamarind and soak for 3 days to draw out the sourness.
After 3 days, lift the tamarind out, slit each one lengthwise to remove the seeds, then soak the pulp in clean water for 1 more day so it is less salty and stays pliable.
Put all the pulp in a bowl, scatter over 270g kOBE Monk Fruit Blend, mix gently, cover and rest for 3 to 4 hours.
Pour the liquid that has drawn out into a nonstick pan and heat it first. Once it boils, add the tamarind and cook over medium heat, stirring gently and skimming the foam.
Cook for 30 to 40 minutes until the mixture thickens, then lower the heat, add 3 teaspoons dried chili, stir for a few minutes and turn off the heat.
Spread the fruit on a tray and dry it in the sun for 1 to 2 days until it is dry and chewy, then pack it into a sealed glass jar.
Tips
A heavy bottomed nonstick pan spreads the heat evenly, while a thin pan lets the tamarind catch and scorch.
Stir gently with a flat spatula, since heavy stirring shreds the fruit.
kOBE Monk Fruit Blend does not darken to amber on its own, and nuoc mau (caramel sauce) or reduced fresh coconut water gives that color.
Dried chili added near the end keeps its aroma, while chili added early leaves only heat.
Let the dried fruit cool completely before it goes into the jar, since packing it warm traps moisture and it spoils quickly.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.