Ingredients
-
1 cup (250 milliliters) seedless tamarind paste
-
1 cup ketchup
-
3 cups (750 milliliters) water
-
1/4 cup (60 milliliters) lightly packed brown sugar
-
1 teaspoon (5 milliliters) minced ginger
-
1 teaspoon (5 milliliters) ground cinnamon
-
1 teaspoon (5 milliliters) ground allspice
-
1 tablespoon (15 milliliters) tomato paste
-
3 tablespoons (45 milliliters) molasses
-
1 teaspoon (5 milliliters) ground mustard
-
1 cup (250 milliliters) apple cider vinegar
-
Salt and pepper to taste
Directions
- In a 1.5 litre saucepan, combine paste and water over medium heat. Stir paste while separating with a wooden spoon and bring sauce to a boil. Reduce heat and simmer until sauce thickens slightly to coat the back of a spoon.
- Remove the pan from the heat and strain the sauce into a bowl. Discard the skin and any stray seeds, then return the tamarind sauce to the pan over medium heat.
- Add remaining ingredients. Reduce heat and simmer, about 15-20 minutes. Store in a sterilized glass jar or an airtight container in the refrigerator for two weeks.
