| 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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