Clean up tamarind. Check for any seeds, skin or unwanted particles and discard them.

Heat 3 cups of water.

Soak tamarind in 1.5 to 2 cups of hot water for about 45 to 60 minutes in a large bowl.

If your tamarind is clean then blend it well until smooth. This saves lot of time. Avoid blending if your tamarind has debris or is unclean.

Mash the tamarind as much as possible and pass through a filter to a heavy bottom tall pot(no wide pan). Discard more stones or debris that you might find in the filter.

Add the pulp back to the bowl along with left over water that was heated. Use only as required, we want to make a thick paste. Squeeze the pulp and pass through the filter once more.

The filtered pulp will be thick. Boil this for about 5 minutes on a medium flame. This keeps the tamarind good for a long time.

Cover the pot partially towards you to prevent splashes. You may stir it twice while boiling without opening the lid fully from a side.

After 5 minutes, turn off the flame.

Cool tamarind paste completely and store it in an airtight glass jar. Prevent using plastic jars and spoons.