Ingredients
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- 1 large onion, finely chopped
- 4 garlic cloves, chopped and crushed
- 1 tablespoon fresh ginger, grated
- 3 tablespoons salted butter
- 1/2 cup Major Grey’s-style chutney
- 1/2 cup tomato puree
- 1 tablespoon soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 2 tablespoons Worcestershire sauce
- 3 tablespoons ketchup
- 5 tablespoons port wine
- 1 teaspoon Tabasco or more to taste
- 1/3 cup chicken stock, preferably homemade
- 2 tablespoons red wine
- 2 teaspoons sweet or hot smoked paprika, according to your taste preference
- Optional: brown sugar, salt and black pepper
Instructions
- Fry the onions, garlic and ginger in the butter until the onions are translucent.
- Add the rest of the ingredients and let cook over fairly high heat for about 7 – 10 minutes, stirring often.
- Taste for seasoning to your preference: you might want to add ½ teaspoon brown sugar, salt, and freshly ground black pepper to taste.
- Can be served hot or cold with any roasted or grilled beef.
- The sauce will last 2 weeks in the fridge and can be frozen
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 278.52 kcal
- Sugar: 32.57 g
- Sodium: 692.88 mg
- Fat: 9.48 g
- Saturated Fat: 5.62 g
- Trans Fat: 0.35 g
- Carbohydrates: 43.38 g
- Fiber: 2.38 g
- Protein: 2.81 g
- Cholesterol: 23.5 mg