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Author Notes: This is a fabulous all-purpose sauce. It combines a dark fruity sweetness with peppery and tangy overtones. A good steak sauce, it also works as a sandwich spread. It is very good with cheese, eggs, and legumes. Mixed with cream cheese and a bit of liquid, it is a great dipper for any little fried bites. —friendlyoaks
Makes about 3/4 cup
- 1/2 cup onions, chopped
- 2 tablespoons vegetable oil
- 1 clove garlic, thinly sliced
- 11 ounces tamarind nectar (such as Jumex brand)
- 2 tablespoons tomato paste
- 1/2 cup mango, coarsely chopped
- 1/4 cup raisins, plumped and chopped
- 1 clove
- 1 teaspoon dried thyme
- 2 teaspoons brown sugar
- 1/4 cup red wine vinegar
- 1/4 cup cider vinegar
- 1 tablespoon sambal olek, or more if you want a more peppery sauce
- 2 tablespoons spicy brown mustard
- In a small saucepan, cook the onion in the vegetable oil until softened, about 5 minutes. Add garlic for the last minute.
- Add the remaining ingredients. Bring the mixture to a boil until it is reduced to approximately 3/4 cup and the vinegar taste has mellowed. Keep an eye on this as it cooks. Stir it frequently. As the sauce reduces, reduce the heat also to avoid burning or sticking. At the end of the process, the sauce will be cooking over a low heat instead of at a boil.
- When the sauce has reduced, cool it a bit. Put it through a food mill to create a chunky but smooth mixture.
- Spoon it into a clean glass jar and store in the refrigerator.
- This recipe was entered in the contest for Your Best Condiment