This deeply savory sauce builds its complex tang from tamarind paste and coconut aminos, simmered down with apple cider vinegar until it turns dark, glossy, and intensely flavorful. A warm blend of ginger, mustard, cinnamon, and clove rounds out the background, while a touch of cayenne adds a slow-building kick. Everything reduces together on the stovetop until it thickens just enough to coat a spoon, then gets strained into a clean, pourable sauce you can keep on hand for weeks. It's a smart homemade swap for bottled versions that often hide sneaky additives, and it slots right into marinades, braises, or glazes wherever that classic savory depth is called for. This one's an easy staple to keep stocked in a gluten free pantry.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Combine the apple cider vinegar, coconut aminos, tamarind paste, and water in a small saucepan. Whisk over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
