Ingredients
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1 cup cooking oil (can use olive)
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1 cup vinegar (use best, like wine, malt or cider vinegar)
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3/4 cup brown sugar
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3 teaspoons salt
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1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
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1/2 cup chutney (a nice fruit chutney, not too sweet!)
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1 teaspoon curry powder (mild!)
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2 teaspoons black pepper, coarsely ground
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1 tablespoon coriander seed, crushed
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1 teaspoon cinnamon, ground
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2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
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4 garlic cloves, chopped (or more if wanted)
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2 teaspoons ginger, ground
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2 teaspoons dried herbs (or a handful of fresh thyme)
Instructions
- 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.