Follow these steps for perfect results
onion
finely chopped
garlic cloves
chopped and crushed
fresh ginger
grated
oil
chutney
fruity
tomato puree
soy sauce
mustard
mild prepared
Worcestershire sauce
ketchup
port wine
chicken broth
red wine
salt
black pepper
Finely chop the onion.
Chop and crush the garlic cloves.
Grate the fresh ginger.
Heat oil in a pan.
Fry the onions, garlic, and ginger in the oil until the onions are translucent.
Add chutney, tomato puree, soy sauce, mustard, Worcestershire sauce, ketchup, port wine, chicken broth, and red wine.
Stir to combine all ingredients.
Let cook over fairly high heat for 7-10 minutes, stirring often to prevent sticking.
Taste for seasoning; add sugar, salt, and freshly ground black pepper to taste.
Serve hot or cold with roasted or grilled beef.
Store leftovers in the fridge for up to 2 weeks.
Freeze the sauce for longer storage.
Expert advice for the best results
Adjust the amount of chili to control the heat level.
For a smoother sauce, blend with an immersion blender after cooking.
Experiment with different types of chutney for varied flavor profiles.
Everything you need to know before you start
5 mins
Can be made ahead and stored in the refrigerator.
Drizzle generously over grilled or roasted meat. Garnish with a sprig of parsley.
Serve with grilled steak, roast beef, or lamb.
Accompany with mashed potatoes or roasted vegetables.
Complements the rich and savory flavors.
Discover the story behind this recipe
Associated with the Johannesburg area.
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