Step 1

Whisk tomato ketchup, pineapple or mango jam, brown sugar, unsulphured molasses, Dijon or yellow mustard, grated garlic, soy sauce, allspice, and water or chicken stock in a saucepan to combine. Bring to a boil over medium heat.

Step 2

Lower heat and simmer for 2 to 3 minutes. Add coconut, apple cider, or white wine vinegar; do not whisk. Let acidity of vinegar cook off for about 1 minute. Season to taste with salt, pepper, and chilli flakes.