This is some much better than commercial brands. It's not expensive to make, but does require quite a number of ingredients, as well as some time to make. However, I guarantee that it is delicious and gives many dishes the extra taste complexity without high fructose corn syrup and other crap that commerical brands use.
Worcestershire sauce traditionally includes anchovies but I omitted it without any problems with the final flavor.
You can find tamarind concentrate in packets in Asian stores. They are normally from Thailand and are found in the spice aisle. Otherwise you can get it from Amazon as well.
Ingredients
2 cups distilled white vinegar
1⁄2 cup molasses
1⁄2 cup soy sauce
1⁄4 cup Tamarind Concentrate
2 tbsp. mustard powder
3 tbsp. sea salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1⁄2 tsp. curry powder
1 tsp cardamon powder (or 5-8 pods)
6 dried chilies
1 Tbsp garlic powder
1 1" stick cinnamon
1 anchovy, chopped/ 1 Tbsp fish sauce (optional)
1 yellow onion, peeled and chopped
1 1⁄2" piece ginger, peeled and crushed
1⁄2 cup sugar
Method
In a saucepan, bring all the ingredients except the sugar to a boil. Reduce heat and simmer for about 10 min.
In a separate pan, cook the sugar over low heat until it caramelizes and becomes syrupy. Add it to the vinegar mixture. It might clump up. Just keep stirring until the sugar dissolves. Transfer into a clean glass jar with tight fitting lid. Allow to cool before screwing the jar shut.
Refrigerate for about 3 weeks then strain the liquid into a bottle. It will last for about 8 months in the fridge.
Worcestershire sauce traditionally includes anchovies but I omitted it without any problems with the final flavor.
You can find tamarind concentrate in packets in Asian stores. They are normally from Thailand and are found in the spice aisle. Otherwise you can get it from Amazon as well.
Ingredients
2 cups distilled white vinegar
1⁄2 cup molasses
1⁄2 cup soy sauce
1⁄4 cup Tamarind Concentrate
2 tbsp. mustard powder
3 tbsp. sea salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1⁄2 tsp. curry powder
1 tsp cardamon powder (or 5-8 pods)
6 dried chilies
1 Tbsp garlic powder
1 1" stick cinnamon
1 anchovy, chopped/ 1 Tbsp fish sauce (optional)
1 yellow onion, peeled and chopped
1 1⁄2" piece ginger, peeled and crushed
1⁄2 cup sugar
Method
In a saucepan, bring all the ingredients except the sugar to a boil. Reduce heat and simmer for about 10 min.
In a separate pan, cook the sugar over low heat until it caramelizes and becomes syrupy. Add it to the vinegar mixture. It might clump up. Just keep stirring until the sugar dissolves. Transfer into a clean glass jar with tight fitting lid. Allow to cool before screwing the jar shut.
Refrigerate for about 3 weeks then strain the liquid into a bottle. It will last for about 8 months in the fridge.
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