| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 3 |
tb |
Mustard seed |
| 1/2 |
ts |
Red pepper flakes/pod |
| 2 |
|
Garlic cloves; crushed |
| 1 |
ts |
Whole peppercorns |
| 1/2 |
ts |
Fresh ginger/grated or cracked |
| 1 |
|
One-inch piece cinnamon bark |
| 1 |
ts |
Whole cloves |
| 1/2 |
ts |
Cardamom seeds |
| 2 |
c |
Vinegar; (I would used apple cider vinegar) |
| 1/2 |
c |
Molasses |
| 1/2 |
c |
Soy sauce; (check your hechsher!) |
| 1/4 |
c |
Tamarind pulp or 6 tbsp lemon juice |
| 3 |
tb |
Salt |
| 1/2 |
ts |
Curry powder |
| 1 |
|
Anchovy; mashed*, (may be omitted) |
| 1/2 |
c |
Water |
INSTRUCTIONS
A
B
C
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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”