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.