Mowgli Sticky Sauce
10m prep 5m cook 15m ready
A homemade Indian-inspired sticky sauce with tamarind chutney twist, perfect for tossing with crispy fried meats.
Ingredients
- 1 tsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 tsp cumin seeds
- 135 g date molasses
- 50 g tomato ketchup
- 10 g black treacle/molasses
- 3 clove garlic minced
- 5 fresh root ginger peeled and grated
- 1 tsp garam masala
- 1 1/2 tsp ground cumin
- 1 tbsp dark rum
- 0.5 lemon juiced
- 2 tbsp white wine vinegar
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 819 mg
- Iron: 11 mg
- Magnesium: 135 mg
- Phosphorus: 679 mg
- Potassium: 2011 mg
- Zinc: 5.13 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a large saucepan over medium heat. When hot, add the black mustard seeds and cumin seeds and fry for about 30 seconds until the mustard seeds pop and turn grey.
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Step 2.
Add the date molasses, tomato ketchup, black treacle, minced garlic, grated ginger, garam masala, ground cumin, dark rum, lemon juice, and white wine vinegar to the pan. Stir well until everything is fully combined. If the mixture is too thick, add a splash of water to loosen it.
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Step 3.
Let the sauce cool completely, then transfer to an airtight container. Store in the refrigerator for up to a week.
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