Ingredients

2 cups distilled white vinegar

1⁄2 cup molasses

1⁄2 cup soy sauce

1⁄4 cup tamarind concentrate

3 tbsp. yellow mustard seeds

3 tbsp. kosher salt

1 tsp. whole black peppercorns

1 tsp. whole cloves

1⁄2 tsp. curry powder

5 cardamom pods, smashed

4 chiles de árbol, chopped

2 cloves garlic, smashed

1 1" stick cinnamon

1 anchovy, chopped

1 yellow onion, chopped

1 1⁄2" piece ginger, peeled and crushed

1⁄2 cup sugar

Preparation

  1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.

  2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.

  3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.