In a bowl, pour water over tamarind
and let sit for 10 minutes to hydrate, then mix well and strain
pulp, leaving seeds, creating tamarind juice.
In a saucepan
, bring tamarind juice, balsamic vinegar
, shallots, sugar, and garlic to a simmer
and reduce to thicken to nappe consistency, about 20 to 35 minutes. Season to taste, strain, cool and refrigerate