Looking for a recipe for a kind of chilli ketchup/chutney...

[FrinkingIt]

I was given a bottle of "special sauce" which was a bit like thai chilli sauce only it was thicker, and not "clear" in that it was more like a liquidy fine textured chutney (kind of glooped out of the bottle). I could detect chilli, vinegar, mustard seeds, some dried vine fruit, possibly dates, brown sugar onions/shallots and powdered spices.

It was not as garlicky as sweet chilli sauce and was finely minced and syrupy so it was like a homepsun HP sauce but much more sweet and with more chilli and deeply flavoursome.

The maker wouldn't share the recipe!

Anyone got any similar recipes knocking about?

[JamNan]

Could it be something like this? It's really nice and quite unusual but goes with anything from curry to the humble bangers and mash.

Brown Sauce with tamarind
Ingredients
• 800 g plums
• 1 Onion (finely chopped)
• 125 g (4.4oz) raisins or dates (chopped)
• 2 Granny Smith Apples (peeled and cored)
• 75 g (2.6oz) Dark brown sugar
• 3 tbsp black Treacle
• 175 ml (6.2fl oz) Malt vinegar
• 2 tbsp Tamarind pulp
• 2 tsp Worcester sauce
• 2 tsp Mustard powder
• 1 pinch Sea salt
• 1 tbsp Oil, for frying
•
Spices
• 1 tsp cayenne pepper
• 0.5 tsp cinnamon
• 1 tsp paprika
Step-by-step

1. Soak the tamarind in enough boiling water to cover it for half an hour. Mash it and then strain through a sieve. Save the water.
   
2. Heat the oil over a medium heat, add the finely chopped onion and sauté for five minutes until softening but not brown.
   
3. Add the remaining ingredients, except the sea salt, and allow to cook for one hour.
   
4. Blend the sauce and season to taste with sea salt.
   
5. If you want your sauce to be smooth like shop bought brown sauce, pass it through a sieve.
   
6. Sterilise your bottles by putting them through a hot dishwasher cycle or by heating them through in a 180 deg C oven for 20 minutes.
   
7. Let the sauce cool down and add cold sauce to cold bottles / jars. Cover and store in the fridge.

[FrinkingIt]

I'll give that a try, thanks. Love tamarind in stuff :)