Step 1

Whisk all ingredients together except the fenugreek seeds and the salt in a saucepan and bring to a boil.

Step 2

Once it reaches a boil, lower the heat and add the fenugreek seeds. Simmer until liquid is reduced to half. It will thicken and will look very much like soy sauce.

Step 3

Strain the liquid to remove all the solid undissolved particles.

Step 4

Allow the sauce to cool before pouring into a sterilised jar or bottle. Keep in the refrigerator for up to 2 weeks.