Tamarind Treacle Sauce

Preparation info

  • Makes

    1½ cups

    • Difficulty


    • Ready in

      35 min

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This sauce was born from my love for treacle toffee. The sweet, dark, rich potency of treacle has always made me think of it as a savoury condiment rather than a sweet ingredient. The spices in this sauce confirm its grown-up savoury role.


  • 1 tsp vegetable oil
  • ½ tsp black mustard seeds
  • 100 g/ oz date molasses
  • 200 ml/7 fl oz/scant 1 cup tamarind water
  • 75 g/ oz tomato ketchup
  • 2 tbsp black treacle/molasses
  • 5 cm/2 inch piece of fresh root ginger, peeled and grated
  • tsp garam masala
  • 2 tsp ground cumin
  • juice of ½ lemon
  • 2 tbsp white wine vinegar
  • tsp salt


  1. Heat the vegetable oil in a large saucepan over a medium heat. When hot, add the black mustard seeds and fry for about 30 seconds until they pop and turn grey.
  2. Next add the rest of the ingredients and stir well until everything is fully combined. Cook over a low heat for 15–20 minutes, stirring regularly, until the sauce has reduced and thickened. Add a splash of water to loosen the mixture up a little if it’s too thick.
  3. Store in the refrigerator for up to a week.