I can’t claim any rights to this recipe as it’s adapted from an old PETA cookbook I bought years ago before they went a bit…odd. It stores well in the fridge.
250mls cider vinegar
3 heaped tablespoons blackstrao molasses
60mls shoyu or tamari. (These have a greater depth of flavour than bog standard soy sauce)
60ml tamarind liquid*
1 heaped tsp mustard powder
1 heaped tsp onion powder
3/4 tsp ground ginger
1/8-1/4 tsp ground cloves (or throw 3 or 4 in whole)
1/4 tsp ground cardamon (Or just throw in about 3 or 4 whole pods)
Optional: Add a whole dried chilli for a mild kick
Put everything in a pan. Bring to the boil. Turn off and pour (whole spices and all) into a bottle.
Leave for a week for best flavour but it can be used straight away.
Store in the fridge
* Tamarind liquid is just 1/4 cup squishy packaged tamarin pods soaked in about 1/2 cup hot water. Stir it all around to release the flavour and then strain off 1/4 cup liquid. If you cant find it just use water.