Pickled tamarind childhood snack

I was always missing confirmation classes so I could pick and pickle tamarinds and mangos in the church yards as a child, probably one of my first pickling experiences after pickling octopus: sweet and sour fresh tamarind.

Credit: Frank Yang

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 250 g fresh ripe tamarind, shelled
• ½ cup soy sauce
• 2 tbsp caster sugar
• ½ tsp dried strawberry gum

Instructions

1. In a medium jam jar place shelled tamarind, soy sauce and sugar shake well until sugar has dissolved. Let it sit for 20 mins and eat as a little snack.

 

Celebrate Island flavours with Nornie Bero in Torres Strait at Home.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.