{"id":4588,"date":"2026-01-31T11:59:24","date_gmt":"2026-01-31T11:59:24","guid":{"rendered":"https:\/\/baominhheritage.com\/goi-y-cach-lam-mut-me-chua-cay-chuan-vi\/"},"modified":"2026-01-31T11:59:24","modified_gmt":"2026-01-31T11:59:24","slug":"goi-y-cach-lam-mut-me-chua-cay-chuan-vi","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/goi-y-cach-lam-mut-me-chua-cay-chuan-vi\/","title":{"rendered":"Suggested Recipe for Authentic Spicy and Sour Tamarind Jam"},"content":{"rendered":"

Tamarind jam is a traditional snack with a sour, spicy, and sweet-salty taste, bringing a unique blend of flavors. Today, let's join Bao Minh in the kitchen with the simple way to make tamarind jam at home below.<\/span><\/p>\n

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\nTable of Contents<\/b>
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\n1<\/span>
\nTamarind jam \u2013 An irresistible sweet and sour flavor<\/span>
\n<\/a>\n<\/div>\n

\n2<\/span>
\nHow to make spicy tamarind jam<\/span>
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\n2.1<\/span>
\nIngredients for making spicy tamarind jam<\/span>
\n<\/a>\n<\/div>\n

\n2.2<\/span>
\nHow to make spicy tamarind jam<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n

\n3<\/span>
\nBao Minh Brand \u2013 Traditional taste through time<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Tamarind jam \u2013 An irresistible sweet and sour flavor <\/b><\/span><\/h2>\n

Tamarind jam is a traditional type of jam in Vietnamese cuisine. It is made from ripe tamarind fruit and has the characteristic sweet and sour flavor of tamarind<\/span>. <\/b>Tamarind jam has a unique sweet and sour taste and the natural aroma of tamarind fruit, creating an appeal for those who enjoy it.<\/span><\/p>\n

The way to make tamarind jam is quite simple. The jam is made from me<\/a><\/span> fresh or ripe, tamarind jam can be made into dried or chewy jam, depending on preference and processing style.<\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
How to make tamarind jam is quite simple<\/figcaption><\/figure>\n

 <\/p>\n

See more: Tet products \u2013 Bao Minh Confectionery<\/a><\/strong><\/em><\/span><\/p>\n

 <\/p>\n

How to make spicy tamarind jam<\/b><\/span><\/h2>\n

Ingredients for making spicy tamarind jam<\/b><\/span><\/h3>\n

 Raw living: <\/span>1kg<\/span><\/p>\n

 Salt: <\/span>30g<\/span><\/p>\n

 Ground chili: <\/span>5g<\/span><\/p>\n

 Sugar: <\/span>500g<\/span><\/p>\n

 <\/p>\n

How to make spicy tamarind jam<\/b><\/span><\/h3>\n

Prepare raw tamarind<\/b>
\n<\/b>Wash 1kg of raw tamarind under water to remove dirt and impurities. Remove the tamarind from the water and let it drain; you can place the tamarind in a mesh basket to allow the water to drain easily.<\/span><\/p>\n

Place the washed tamarind into a plastic bag or food container. Place the tamarind in the freezer and leave it overnight to let it freeze solid.<\/span><\/p>\n

Take the frozen tamarind out of the freezer and leave it out to thaw for about 2 hours. The tamarind will be easy to peel after it has thawed.<\/span><\/p>\n

See more: Bao Minh Com Cake \u2013 Hang Than Com Cake<\/strong><\/em><\/a><\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
Take the frozen tamarind out of the freezer and leave it out to thaw for about 2 hours.<\/figcaption><\/figure>\n

 <\/p>\n

Use a knife to peel the tamarind. Cut from the top of the tamarind and cut downwards along the surface of the tamarind to remove the outer peel. Peel carefully so as not to damage the tamarind flesh inside.<\/span><\/p>\n

Prepare 1 liter of water and add 1 tablespoon of salt, stir well for the salt to dissolve in the water. <\/span><\/p>\n

Put the peeled tamarind into a bowl of salt water and soak for 1 hour.<\/span><\/p>\n

Use a knife to make a cut along the left side of the tamarind, creating a slit along the length of the fruit. Next, remove all the tamarind seeds by using the tip of the knife or your fingers to take out each seed one by one.<\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
Remove all tamarind seeds by using the tip of a knife or your fingers to take them out one by one<\/figcaption><\/figure>\n

 <\/p>\n

After removing all the seeds, put the tamarind into a basin of salt water again.<\/span><\/p>\n

Rinse the tamarind with clean water 4-5 times to remove the remaining salty and sour taste on the surface of the tamarind.<\/span><\/p>\n

 <\/p>\n

Marinate with fresh tamarind<\/b><\/p>\n

Place the washed and cleaned tamarind into a clean bowl. Then, pour 500g of sugar into the bowl containing the tamarind and mix well, ensuring the sugar is evenly coated on the surface of the tamarind.<\/span><\/p>\n

Use plastic wrap or an airtight lid to tightly cover the bowl and marinate the tamarind for about 6 hours.<\/span><\/p>\n

 <\/p>\n

See more: Discover the Flavor of Cu Do Candy \u2013 Ha Tinh Specialty<\/a><\/em><\/strong><\/span><\/p>\n

 <\/p>\n

Make tamarind jam<\/b><\/p>\n

Place the pan on the stove and heat it up. Add the tamarind-marinated sugar water into the pan.<\/span><\/p>\n

Boil the sugar water over high heat until it boils.<\/span><\/p>\n

When the water has boiled, lower the heat to maintain a gentle simmer. <\/span><\/p>\n

Add all of the marinated tamarind into the pan. Stir continuously so that the sugar water absorbs evenly into the tamarind. Continue to stir for about 10 minutes.<\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
Stir continuously so that the sugar water is evenly absorbed into the tamarind<\/figcaption><\/figure>\n

 <\/p>\n

Then, add 1 teaspoon of ground chili and 1 teaspoon of salt to the pan. Stir well so that the mixture of ground chili and salt is evenly mixed into the tamarind. Continue to stir for about 5 more minutes, then turn off the heat.<\/span><\/p>\n

Remove the tamarind from the pan onto a rack or tray. Place the tamarind in direct sunlight for about 3-4 hours to let it dry.<\/span><\/p>\n


\nSee more: Bao Minh Pia Cake \u2013 Hanoi Specialty<\/a><\/strong><\/em><\/span><\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
Place the tamarind in the sunlight for about 3-4 hours to let it dry out.<\/figcaption><\/figure>\n

 <\/p>\n

After the tamarind has dried, you can bring it in and arrange it on a plate to enjoy.<\/span><\/p>\n

 <\/p>\n

Finished product<\/b><\/p>\n

With this simple way of making tamarind candy at home that Bao Minh has just introduced, you can obtain pieces of candy with a harmonious sour, spicy, sweet, and salty flavor. This is an interesting and attractive snack for the whole family. <\/span><\/p>\n

 <\/p>\n

\"cach-lam-mut-me\"
The sour taste of tamarind combined with sugar, chili, and salt creates a unique flavor<\/figcaption><\/figure>\n

 <\/p>\n

The sour taste of tamarind combined with sugar, chili, and salt creates a unique flavor, balanced between the ingredients. Especially, the chewy texture of the tamarind jam makes it an excellent choice to enjoy.<\/span><\/p>\n

So what are you waiting for, with the simple tamarind jam recipe that Bao Minh has introduced, let's show off your skills and make this delicious jam to treat the whole family.<\/p>\n

 <\/p>\n

Brand<\/b> Bao Minh \u2013 Traditional flavor over time<\/b><\/span><\/h2>\n

V\u1edbi s\u1ef1 k\u1ebft h\u1ee3p \u0111\u1ed9c \u0111\u00e1o gi\u1eefa truy\u1ec1n th\u1ed1ng v\u00e0 s\u1ef1 \u0111\u1ed5i m\u1edbi, Bao Minh<\/strong><\/a> <\/span>always bringing customers unique, delicious, and quality-assured confectionery products.<\/span><\/p>\n

Bao Minh is always proud of the diversity and uniqueness of its products. Our confectionery items are made according to traditional family recipes, using the freshest and highest-quality ingredients. Bao Minh is famous in the Vietnamese market for its lines of traditional cakes, jams, and candies such as: Com cake, xu xue cake, pia cake, cha cake, khao cake, che lam, peanut candy, sesame candy... <\/span><\/p>\n

Through the research and development process, Bao Minh also creates new types of confectionery, combining traditional flavors with creativity, bringing a unique and unforgettable culinary experience.<\/span><\/p>\n

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M\u1ee9t me l\u00e0 m\u1ed9t m\u00f3n \u0103n v\u1eb7t truy\u1ec1n th\u1ed1ng, c\u00f3 v\u1ecb chua chua, cay cay v\u00e0 ng\u1ecdt m\u1eb7n, mang \u0111\u1ebfn s\u1ef1 h\u00f2a quy\u1ec7n c\u1ee7a h\u01b0\u01a1ng v\u1ecb \u0111\u1ed9c \u0111\u00e1o. H\u00f4m nay, h\u00e3y c\u00f9ng B\u1ea3o Minh v\u00e0o b\u1ebfp v\u1edbi c\u00e1ch l\u00e0m m\u1ee9t me \u0111\u01a1n gi\u1ea3n t\u1ea1i nh\u00e0 d\u01b0\u1edbi \u0111\u00e2y nh\u00e9.   M\u1ee5c L\u1ee5c hide 1 M\u1ee9t me […]<\/p>\n","protected":false},"author":1,"featured_media":4595,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-4588","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-van-hoa-am-thuc"],"acf":[],"_links":{"self":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/4588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/comments?post=4588"}],"version-history":[{"count":0,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/4588\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media\/4595"}],"wp:attachment":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media?parent=4588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/categories?post=4588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/tags?post=4588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}