Monkey Gland Sauce

I was horrified when I first saw this sauce on a menu of a South African restaurant, however, it was with great relief I discovered there were no monkey glands in its recipe!

Ingredients

2 tbsp vegetable oil 
1 medium onion, finely chopped  
2 garlic cloves, finely chopped
1 sprig fresh rosemary      
1 tbsp red wine vinegar         
2 tbsp worcester sauce        
400g chopped tomatoes, tinned 
5 tbsp Ms. Balls chutney 
1 tbsp HP sauce
1 tblsp Brown sugar      
peri-peri chilli sauce (like Nando's mild Peri-Peri) , to taste  (optional) 
salt, to taste

Method        

Heat the oil in a pan over medium heat and fry the chopped onion and rosemary sprig, until onions have softened. Add the garlic and fry for a further few minutes, being careful not to burn them.   

Then add the red wine vinegar, and the worcester sauce, stirring into the onions. Cook for a minute before pouring in the chopped tomatoes. Bring to a simmer, before adding the HP (brown) sauce, brown sugar and Ms. Balls chutney.

Simmer for 15 minutes until the sauce thickens, then remove from the heat.  Remove the sprig of rosemary. 

Season and taste. Add a splash of anything to balance out the flavours to your taste.