Side Servings

Monkey gland sauce

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5 minutes
35 minutes

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  • 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.

Serve the monkeygland sauce with burgers">, steak or onion rings.

Cook's note: I love this sweet and tangy home-made monkeygland sauce. It's my version of chakalaka.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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