Hakuna Matata All-African Barbecue Sauce!

Recipe by Zurie
READY IN: 10mins
YIELD: 4 cups


  • 1
    cup cooking oil (can use olive)
  • 1
    cup vinegar (use best, like wine, malt or cider vinegar)
  • 34
  • 3
    teaspoons salt
  • 12
    cup ketchup (tomato sauce, made from real tomatoes, not junk)
  • 12
    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)


  • 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.