1 chopped onion 2 cloves garlic, crushed 1 1/4 inch slice ginger 3 tablespoons yellow mustard seeds 1 teaspoon peppercorns 1/2 teaspoon red pepper flakes 1 inch cinnamon stick 1 teaspoon whole cloves 1/2 teaspoon cardamom pods 2 cups vinegar 1/2 cup molasses 1/2 cup dark soy sauce 1/4 cup tamarind pulp 3 tablespoons salt 1/2 teaspoon curry powder 1 crushed anchovy 1/2 cup water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.
Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.
I make this every year for my Christmas baskets - its wonderful. I don't even buy the paper wrapped bottles anymore.
30 calories, 0 grams fat, 7 grams carbohydrates, 1 grams proteinper tablespoon. This recipe is low in fat.
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This is a great recipe, but it can be improved. Use only naturally brewed Japanese soy sauce, substitute shallots for half the onions, add a small amount of lime and lemon juice and 1/4 cup of dark brown cane sugar. Age it in an oak barrel for four months. Perfect!
Aug 11, 2009
While the other recipes i reviewed on here for WS this actually has all the ingredients that are in WS. the nice thing is Lea and perrins uses high fructose corn syrup and that has been eliminated. L and P used to use plain sugar but cost cutting made them cheapen the recipe.
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