100g dried tamarind block or 50g tamarind paste
2 tbsp cider vinegar
2 tbsp dark brown sugar
2 tbsp black treacle or molasses
½ shallot or ¼ red onion, finely sliced
3 garlic cloves, crushed
2 tbsp vegetable oil
1tsp ground pimento (allspice)
150ml Meantime Anytime IPA

If using, break up the tamarind block, add to a bowl and soak in boiling water for 20 minutes until soft. Push through a sieve into another bowl using the back of a spoon or ladle and scrape all the tamarind pulp into the bowl.
Add oil to a saucepan and fry the shallot or onion over medium heat until soft, about 8 minutes, and then add the garlic and pimento and cook for another two minutes. Add all remaining ingredients and simmer until thickened, about 20-25 minutes. Strain through a sieve pushing through with a ladle. Use straight away or transfer to a sterilsed lidded jar where it will keep for 3 months.