Easy and Delicious HP sauce Recipe of Khyber Shinwari Restaurant

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being more accessible.

tamarind

🥗Healthier: date paste

💰Cheaper: brown sugar

Date paste provides sweetness and a similar texture.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Soak 2 kg of tamarind in water for at least 4 to 5 hours to make it easier to extract the pulp.

After soaking, mix the tamarind for at least 8 to 10 minutes to separate the pulp from the seeds.

Strain the mixture using a strainer to separate the pulp from the water.

Use your hands to completely separate the pulp from the seeds.

The water from the tamarind will be used for the HP sauce.

Add the tamarind water to a pot and turn on the heat.

Mix continuously for 10 to 15 minutes.

Add 1.3 kg of sugar and 5 tablespoons of vinegar to the pot.

Continue mixing for another 10 to 15 minutes until the sugar melts and the color changes.

The HP sauce will thicken as it cooks for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens