1/4 cup (60 milliliters) lightly packed brown sugar
1 teaspoon (5 milliliters) minced ginger
1 teaspoon (5 milliliters) ground cinnamon
1 teaspoon (5 milliliters) ground allspice
1 tablespoon (15 milliliters) tomato paste
3 tablespoons (45 milliliters) molasses
1 teaspoon (5 milliliters) ground mustard
1 cup (250 milliliters) apple cider vinegar
Salt and pepper to taste
In a 1.5 litre saucepan, combine paste and water over medium heat. Stir paste while separating with a wooden spoon and bring sauce to a boil. Reduce heat and simmer until sauce thickens slightly to coat the back of a spoon.
Remove the pan from the heat and strain the sauce into a bowl. Discard the skin and any stray seeds, then return the tamarind sauce to the pan over medium heat.
Add remaining ingredients. Reduce heat and simmer, about 15-20 minutes. Store in a sterilized glass jar or an airtight container in the refrigerator for two weeks.