Prep 15 mins
Cook 20 mins
From BellaOnline. It's suggested to go well with just about anything from grilled chicken to grilled pineapple, kebabs, satays, etc.
- 2 -3 shallots, diced
- 4 large garlic cloves, chopped
- 1 inch piece ginger, peeled & chopped
- 1 pinch of smoked spanish paprika
- 1 teaspoon ground coriander powder
- 1⁄2 teaspoon ground cumin powder
- 1⁄2 red chili powder, to taste
- 1 pinch ground allspice
- salt and pepper, to taste
- 1⁄2 tablespoon brown sugar, to taste
- 3 -4 dried red chilies, soaked in a little hot water for 30 minutes
- 1⁄2 cup tamarind paste (or concentrate)
- 1⁄4 cup honey
- 2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
- 2 tablespoons soy sauce
- 1 tablespoon canola oil or 1 tablespoon vegetable oil
- water or juice
- In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
- Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
- Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
- Store in an airtight container or jar for up to 1 week or so in your refrigerator.
Woooooweeeeee! This makes for a delicious bbq sauce with a kick. What a wonderful blend of spices and flavors. They all work well together and complement each other perfectly. I used this on some chicken. During the last 15 minutes or so of grilling, I started basting this bbq sauce onto the chicken. It turned out great! Made for ZWT8 India
Delicious sauce - love the tangy, sweet and spicy flavors that all compliment each other to make this a most unique BBQ sauce. Okay, I did leave out the red chilies because I wasn't quite sure which ones to use and I scaled back the sambal oelek by one tbsp. and the sauce still had a nice bite for our tastes. Can't wait to use this sauce on my 4th of July bbq'd meat that we made - brisket, ribs and sausage. Will definitely make this sauce again as there are no limits to what it can be used on. Made for Everyday is a Holiday, July, 2012.
I had high hopes for this sauce. I used tamarind concentrate and the resulting sauce was too bitter. Maybe tamarind pulp would have done better.