1 small onion, chopped
1 clove crushed garlic
1/4 inch piece fresh ginger
2 T. mustard seed
1 t. peppercorns
1 1/2 inch piece cinnamon stick
1/2 t. crushed red pepper flakes
1/2 t. whole cloves
1/2 t. cardamom seed
1/2 t. whole coriander
1/4 t. whole mace
Tie above ingredients into a cheesecloth bag, set aside. In stainless steel or enamel saucepan, bring the following to a boil
2 c. cider vinegar
1/2 c. unsulfured molasses
1/2 c. soy sauce
4 T. fresh lemon juice
2 T. fresh lime juice
Simmer for 5 minutes, then add spice bag. Simmer covered for 1 1/2 hours.
Mix 1/2 t. curry powder with 1/2 c. water, add to pot and cook for 5 minutes, stirring occasionally.
Over low heat, bring 1/2 c. honey to a boil for 4 minutes, or until thick and dark golden. Be very careful not to let the honey burn!
Add honey to pot, stir constantly for 2 minutes over low heat.
Let mixture cool in refrigerator for 2 hours, keeping tightly covered. Occasionally press spice bag against the side of the pan.
Remove spice bag and strain through a fine sieve, pour into clean bottles and cap tightly. Store in refrigerator, where it will keep up to 6 months.
Yield 3 cups
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