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
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Ingredients
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1/2 cup
onions, chopped
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2 tablespoons
vegetable oil
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1
clove garlic, thinly sliced
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11 ounces
tamarind nectar (such as Jumex brand)
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2 tablespoons
tomato paste
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1/2 cup
mango, coarsely chopped
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1/4 cup
raisins, plumped and chopped
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1
clove
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1 teaspoon
dried thyme
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2 teaspoons
brown sugar
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1/4 cup
red wine vinegar
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1/4 cup
cider vinegar
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1 tablespoon
sambal olek, or more if you want a more peppery sauce
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2 tablespoons
spicy brown mustard
Directions
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In a small saucepan, cook the onion in the vegetable oil until softened, about 5 minutes. Add garlic for the last minute.
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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.
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When the sauce has reduced, cool it a bit. Put it through a food mill to create a chunky but smooth mixture.
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Spoon it into a clean glass jar and store in the refrigerator.
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