| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| Onion, chopped | ||
| tb Mustard seed | ||
| 1 | ts Red pepper flakes/pod | |
| Garlic cloves, crushed | ||
| ts Whole peppercorns | ||
| 1 | ts Fresh ginger/grated or | |
| One-inch piece cinnamon bark | ||
| ts Whole cloves | ||
| 1 | ts Cardamom seeds | |
| c Vinegar, I would used apple | ||
| 1 | c Molasses | |
| 1 | c Soy sauce, check your | |
| 1 | c Tamarind pulp or 6 tbsp | |
| tb Salt | ||
| 1 | ts Curry powder | |
| Anchovy, mashed* may be | ||
| 1 | c Water |
INSTRUCTIONS
~----------------------A---------------------------- : -- cracked ~----------------------B---------------------------- : -- cider vinegar) : -- hechsher!) : -- lemon juice ~----------------------C---------------------------- : -- omitted) Source: The Tightwad Gazette Tie "A" loosely in cloth. Simmer spices in a large, heavy pan with "B". Mix in a cup and add "C". While spices are boiling (no time given), carmelize 1/2 cup granulated sugar in a heavy skillet. Reserve Remove spice bag from the sauce, squeeze and carefully pour a little of the boiling liquid into the carmelized sugar pan, stirring briskly until dissolved. Return the liquid carmelized sugar to the pan. Boil briefly (no time given). Pour into a large covered bowl or other container, replace the spice bag in the sauce. Place container in the refrigerator for 2 weeks. Stir from time to time. Strain and bottle. Keep refrigerated or process (no canning time given). Posted to JEWISH-FOOD digest Volume 98 #006 by Phatwolf <donutdolly@earthlink.net> on Jan 05, 1998
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