Sweet, smoky and properly tangy. A small-batch BBQ sauce with a South Asian twist, made in Manchester from all-natural ingredients.
Raju build this sauce around tamarind, which gives it a deep, fruity tang you will not get from a standard barbecue sauce. Brown sugar brings the sweetness, black cardamom and toasted spices add the smoke and warmth, and the result is rich and rounded rather than just sweet and sticky.
It works as a glaze, a marinade or a dip. Brush it over ribs, koftas or jackfruit before grilling, paint it onto skewers for a caramelised finish, or serve it alongside fries and wedges. Founded by Zee Ahmed, Raju make their sauces in small batches with hand-ground, toasted spices and slow cooking.
Water, brown sugar, white wine vinegar (sulphites), tamarind pulp (16.6%), tomato paste, maize starch, cinnamon, black cardamom, salt, garlic puree, ground cumin, paprika, black pepper, chilli powder.
Allergens: contains sulphites. Recipe and allergens vary by batch, so please check the label on the bottle.
How spicy is it?
Mild on heat. There is a little chilli powder in the blend, but this is about smoky, tangy depth rather than a fiery hot sauce.
What do I use it for?
Glaze ribs, koftas, sausages or jackfruit before grilling, brush it onto skewers, drizzle it over roasted veg, or use it as a dip for fries and wedges.
Is it vegan?
Yes. All Raju sauces are vegan friendly and made with all-natural ingredients.
How should I store it?
Keep it in a cool, dry place out of direct sunlight. Once opened, refrigerate and use within six weeks.
