Monkey Gland Sauce Recipe




1 large onion diced
2 cloves garlic minced
1/2 cup stock
1 can Mutti finely chopped tomatoes (diced tomatoes)
2 tomatoes diced
1 cup of Heinz Ketchup
1/2 cup Lea & Perrins Worcestershire Sauce
1 cup Mrs Balls Hot Chutney Sauce*
1/2 cup brown sugar
2 tablespoons vinegar
1 teaspoon Tabasco sauce
4 tablespoons of port wine
Oil for frying
* if you have to, you can use any peach chutney, or Major Grey’s, Crosse & Blackwell, Pataks

1. In a medium size pot, over medium heat, add about 1 tablespoon of oil and cook the onions until they are tender.
2. Add the rest of the ingredients and stir to combine. Bring up to a boil then reduce immediately to simmer for about 30 minutes.
3. Allow to cool and enjoy! Keep sauce refrigerated.


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