- 1 kg of onions
- 50 g of sugar
- 8 cardamom pods
- 2 cinnamon sticks
- 4 cloves garlic
- 1 tablespoon of chili powder
- 3 tablespoons of concentrated of tamarind
- 6 leaves of caloupilé
- 5 cm of leaves of pandanus (rampe)
- 50 g of ghee
Mince the onions finely and grind the cardamom seeds.
Heat oil in skillet, saute the onions, cardamom, cinnamon, cloves, the leaves of pandanus and caloupilé, with a pinch of salt.
When the onions are golden brown, empty the biggest party of the oil to leave only the equivalent of a teaspoon.
Add chili powder and the concentrated of tamarind, mix well. Saute for 5 minutes over high heat, until mixture is deep brown and the liquid has evaporated.
Add sugar and mix well and immediately remove from fire without caramelize.
Let cool and refrigerate.
It is consumed warm or cold as an accompaniment to many dishes.