Green tamarind pods

[Wholemeal Crank]

I've been exploring the use of tamarind in soups, and have been using whole dried pods tossed into the pressure cooker as part of the stock. I scrape the pulp through a strainer and toss the seeds & husks and have been quite happy with the results. Yesterday I went to my almost-always reliable international grocery and didn't see the piles of tamarind pods in their usual place. I did see some pods that looked similar, labelled "green tamarind pods" but they were in a refrigerated section. I went ahead to buy them, but when I got them home & unwrapped and broke one open, it was not as plump, and the inside was white, not dark brown.

Can anyone advise me on what to do with these "green tamarind pods"? Do they have a traditional use distinct from the dried pods? And if dried pods are unavailable, is one or another of the many brands of dried/powdered tamarind, tamarind extract, or tamarind concentrate a good substitute?

[bague25]

Wholemeal Crank

Raw tamarind is used in some parts of India as a souring agent (in place of raw mango). My mother makes a wonderful chutney. I'll post the recipe later.

[Episure]

Green Tamarind pods are what we used to climb trees for as kids. (Take one look at me now and you will never believe it !). As I remember it's best had with salt and licked with a grimacing face.

[bague25]

For those who were raised in Bombay... at the gate of every school was a vendor selling "sour' goodies such as: raw tamarind, raw mango, carambole, tiny red berries, etc...The goddies were cut, if needed, and spiked with salt & chilli powder. The one outside my school brightened up whenever he saw me. He knew exactly the day I received pocket money...

[Monica Bhide]

I remember reading a chutney recipe somewhere.. hmmm.. I really only remember eating these raw.. and yes I was one of the kids up in the trees when I was younger.. making a real nuisance of myself!

[Wholemeal Crank]

For eating raw, do you eat the whole pod? (with salt and puckered lips?)

Or do you scoop out the pulp only?

And it sounds like I can cook with the pulp as I would if it were dried, but it will be a stronger souring agent. Is that correct?

Thanks for all the replies!

[Episure]

You split it lengthwise,apply salt (/chilli powder) on the fleshy side and scoop the pulp with your teeth. Keep something handy to pound your fist down as it puckers your mouth. Don't ask me why but it's a great combo - puckering and banging on the table.

You can cook with the pulp but I think it may be less sour than dried.

[Monica Bhide]

i like the puckering and banging part!

[Wholemeal Crank]

Hmmm...something padded, maybe, for the banging....

I'll try it!

[easyguru]

I have seen green tamarind in the local Chinese market and lot of other ethnicities buying it. So I am sure they must be having other uses. The Chinese forum might be helpful in this case.