I have tamarinds pods and I want to make tamarind paste to use in a recipe. Anyone know how to make the paste?

I am a former chef and use it in many dishes, I worked in Asia and the Caribbean, and here in Toronto Canada I buy them quite regularly, I take them out of the pods, and for me to keep them I make a vinegar and brown sugar syrup (1 1/2 cups cider vinegar, 1/2 cup dark brown sugar) with a few chili flakes added. I then put in the seeds and cook the mixture on low for 10-15 minutes, then I strain it, removing the seeds, this makes a pasty substance, I use it in Indian cooking, Thai, Jamaican and Mexican, even made a worchester style sauce once with it.

When cooking just add a spoon or 2 for flavour to curry’s, soups, even in taco meat mixtures, in India they use it for a soft drink, Mexico to, the brand I buy here is called Jarros, it is like iced tea with a bit of a funky tang.

And I use it to make fruit chutneys even added some to my Xmas mincemeat filling last year, it is very handy and versatile.