Worcestershire Sauce

• 1 each onions chopped
• 2 each garlic cloves crushed
• 3 tablespoons mustard seeds
• 1 teaspoon peppercorns
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cloves whole
• 1/2 teaspoon cardamom pods
• 2 cups vinegar
• 1/2 cup soy sauce, dark
• 1/4 cup tamarind
• 3 tablespoons salt
• 1/2 teaspoon curry powder
• 1/2 cup water

1. Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag.
2. In a large saucepan, combine the spice bag with the vinegar, the molassoes, the soy sauce and the tamarind.
3. Bring to a boil, lower the heat and let simmer for 45 minutes.
4. Mix together the salt, the curry powder, the anchovy and the water.
5. Add to the liquid in the saucepan.
6. Remove from heat.
7. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.
8. Cover tighly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag.
9. After the two weeks, remove the spice bag and bottle the sauce.
10. Keep in the refrigerator and shake well before use.

onions, garlic, mustard seeds, peppercorns, red pepper, cardamom pods, vinegar, soy sauce, tamarind, salt, curry powder, water

Taken from recipeland.com/recipe/v/worcestershire-sauce-46360 (may not work)