Prep 10 mins
Cook 0 mins
This sauce recipe was in our local TV guideand it is excellent. I used my own chutney in the recipe and used it on a hamburger. I think it will taste good on chicken too
- 1⁄3 cup honey
- 1⁄3 cup horseradish, drained (from the jar)
- 1⁄3 cup mango chutney or 1⁄3 cup bergie's colonel grey chutney (Bergie's Colonel Grey's Chutney)
- Place all the ingredients in a blender or food processot and puree.
- This sauce will keep covered in the fridge for several weeks.
I am on the fence with this one. I cut the recipe down to 1 T each honey, horseradish and my own chutney because I knew no one else would want it on their hamburgers. Even though the sauce was good, it didn't wow me with my burger!! But, I think it might be worthy of chicken or fish, so I will get back to you
how can anything so simple taste so darn good! i'm always in awe when a simple combination of ingredients becomes something complex and amazing. if you haven't tried bergy's recipe#33820 then you should. bergy writes that she enjoys it on hamburgers. i had it on grilled fish. this stuff is so tasty it would be good on dry toast. while the sauce was caramelizing, i could smell all the spices. it smelled like a spice market on a really good day! i made this with off-the shelf chutney, but next time i will make it with your homemade version. what a sauce!