Hey all..
I got a hankering to make some pulled pork, and whenever I get that itch I also make some of this chutney bbq sauce to go with it. This sauce goes marvellously with pork and well with chicken... Its not quite what I would pair with beef, but to each their own..
Anyway, here it is:
Ingredients:
2 tablespoons butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 12 ounce bottle chili sauce
1 8 or 9 ounce jar Major Grey´s chutney (Use this variety if at all possible..)
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons hot pepper sauce
Directions:
1. Melt butter in a 2-quart saucepan over medium heat. Add onion; sauté 5 minutes or until tender. Add garlic; cook 1 more minute. Stir in remaining sauce ingredients.
2. Bring to a boil, then reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently, until sauce is reduced to a little less than 3 cups. Remove sauce from heat and cool slightly. Sauce can be made and refrigerated up to 3 days ahead.
This stuff smells vile until it cooks down and mellows, but then settles into the most wonderful accompaniment to other gastronomic delights...
I got a hankering to make some pulled pork, and whenever I get that itch I also make some of this chutney bbq sauce to go with it. This sauce goes marvellously with pork and well with chicken... Its not quite what I would pair with beef, but to each their own..
Anyway, here it is:
Ingredients:
2 tablespoons butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 12 ounce bottle chili sauce
1 8 or 9 ounce jar Major Grey´s chutney (Use this variety if at all possible..)
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons hot pepper sauce
Directions:
1. Melt butter in a 2-quart saucepan over medium heat. Add onion; sauté 5 minutes or until tender. Add garlic; cook 1 more minute. Stir in remaining sauce ingredients.
2. Bring to a boil, then reduce heat to medium-low. Simmer 10 to 15 minutes, stirring frequently, until sauce is reduced to a little less than 3 cups. Remove sauce from heat and cool slightly. Sauce can be made and refrigerated up to 3 days ahead.
This stuff smells vile until it cooks down and mellows, but then settles into the most wonderful accompaniment to other gastronomic delights...
