Ingredients
- 2 cups malt vinegar
- 1/2 cup molasses
- 1/2 cup soy sauce
- 1/4 cup tamarind concentrate
- 3 tablespoons yellow mustard seeds
- 3 tablespoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 1/2 teaspoon curry powder
- 5 cardamom pods, smashed
- 4 chiles de árbol, chopped
- 3 cloves garlic, peeled and crushed
- 3 anchovy fillets, roughly chopped
- 1 medium yellow onion, roughly chopped
One 2-inch piece ginger, peeled and crushed
- 1 cinnamon stick
- 1/2 cup sugar
Directions
- Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes.
- While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks.
- Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.