Recipe by Zurie
This is equally good for red meats and poultry. The quantities given are flexible, but I suggest staying more or less with these ingredients and tasting! Yes, we like our spices, and yes, it's spicy, tangy and tasty!! Pour into a glass jar with a screwtop -- lasts forever in the fridge! Don't salt your meat before grilling; there is salt in this sauce. Baste meat with a brush as you grill it and when you turn it over. Can be used as a marinade for red meats like steaks. "Hakuna Matata" means "No Problem!" in Swahili ...
- 1 cup cooking oil (can use olive)
- 1 cup vinegar (use best, like wine, malt or cider vinegar)
- 3⁄4 cup brown sugar
- 3 teaspoons salt
- 1⁄2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
- 1⁄2 cup chutney (a nice fruit chutney, not too sweet!)
- 1 teaspoon curry powder (mild!)
- 2 teaspoons black pepper, coarsely ground
- 1 tablespoon coriander seed, crushed
- 1 teaspoon cinnamon, ground
- 2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
- 4 garlic cloves, chopped (or more if wanted)
- 2 teaspoons ginger, ground
- 2 teaspoons dried herbs (or a handful of fresh thyme)
Directions See How It's Made
- Put all ingredients in a processor.
- Process until thickish and smooth.
- Taste for seasoning. If too sweet to your taste, add a little more vinegar.
- (Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
- This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
- Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
- Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing.