Brown sauce, gluten free

Ingredients

• 540 ml Malt vinegar
• 150 ml Water
• 1 1/8 tsp Olive oil
• 45 g Dates, chopped
• 3 pcs Shallots, finely chopped
• 3 pcs Black peppercorns
• 3/4 pcs Anise star
• 1 1/2 pcs Bay leaves
• 2 1/4 tbsp Tomatoes, seeded and finely chopped
• 2 1/4 tbsp Tamarind pulp
• 2 1/4 tbsp Cane sugar
• 3/4 tbsp Mustard seeds, ground
• 3/4 tbsp Fresh ground salt
• 2 g Gluten free flour mix
• 3/8 tsp Ginger, fresh, minced
• 3/8 tsp Allspice, ground
• 3/8 tsp Coriander seeds, whole

Method

1. Add the oil to a pan and use to fry the shallots until softened, for 6 minutes.
2. Add the tomatoes and dates then cook for 4 minutes, or until the tomatoes begin to release their juice.
3. Add the water, tamarind pulp, and spices then bring the mixture to a boil.
4. Reduce to a simmer, cover the pot, and cook for 10 minutes.
5. Take off the heat and set aside until cold.
6. Pass the mixture through a fine-meshed sieve, pressing with the back of a spoon to extract as much liquid as possible.
7. Return this liquid to a pan and whisk in all the remaining ingredients, except the vinegar, sugar.
8. Bring to a boil over medium heat then stir in the vinegar and sugar.
9. Return to a boil then continue boiling, uncovered, for 5 minutes, stirring all the while.
10. Take off the heat and allow to cool a little before serving.