- Vinegar - 2 Cups
- Soy sauce - 1 glass
- Stock 12 Cups
- Mustard seeds - 3 Art. spoons
- Kosher salt - 3 items. spoons
- Black peppercorn - 1 teaspoon
- Carnation - 1 teaspoon
- Curry (powder) - 12 Teaspoons
- Curry (powder) - 12 Teaspoons
- Cardamom (pods) - 5 pieces
- Chili peppers - 4 pieces
- Garlic - 2 Teeth
- Cinnamon (stick) - 1 piece
- Bow - 1 piece
- Ginger - 25 Grams
- Sugar - 12 glasses
Cardamom pods chop, cut chili peppers in half, onion and garlic peeled and cut into small pieces, ginger peeled and finely chopped. Mix all ingredients except sugar in a small saucepan, bring to a boil, then boil for another 10 minutes over low heat. Sugar fry in a dry frying pan until it turns dark and becomes sticky. Caramelized sugar is added to the sauce, cook the sauce for another 5 minutes over low heat, after which we filter the sauce through a colander. All the solid ingredients from the sauce are thrown away, and the liquid Worcestershire sauce is poured over the jar bottles, cooled and stored in a cool place. In the refrigerator, the sauce can be stored for up to 8 months, but I doubt that it will last so long for you;)
Servings: 8