- 2 T olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 4 T tomato paste
- 3 ripe tomatoes, chopped
- 1 cup chutney
- 3 T Worcester sauce
- 2 T red wine vinegar
- 2 T brown sugar
- 1 T Tabasco sauce
- sea salt and freshly ground black pepper, to taste
Heat the oil in a pan over a medium heat and fry the onion and garlic until translucent.
Add the tomato paste and tomatoes and bring to a simmer.
Add the remaining ingredients and simmer for a further 30 minutes or until thick, then remove from the heat.
Cook's note: I love this sweet and tangy home-made monkeygland sauce. It's my version of chakalaka.