Mowgli Sticky Sauce
- 10m Prep Time
- 5m Cook Time
- 15m Ready In
A homemade Indian-inspired sticky sauce with tamarind chutney twist, perfect for tossing with crispy fried meats.
Ingredients
- 4.93 ml vegetable oil
- 2.46 ml black mustard seeds
- 4.93 ml 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
- 4.93 ml garam masala
- 7.39 ml ground cumin
- 14.8 ml dark rum
- 0.5 lemon juiced
- 29.6 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml vegetable oil
- 2.46 ml black mustard seeds
- 4.93 ml cumin seeds
- 135 g date molasses
- 50 g tomato ketchup
- 10 g black treacle/molasses
- 4.93 ml garam masala
- 7.39 ml ground cumin
- 14.8 ml dark rum
- 29.6 ml white wine vinegar
Prepare
- Mince 3 clove garlic
- 5 fresh root ginger, peeled and grated
- Juice 0.5 lemon
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.
-
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.