This sauce is from Spur Steakhouse which has many franchises across South Africa and has spread to Australia, UK and other countries in Africa. Now the restaurants have play areas (no, better than McDonalds), do face-painting and have birthday celebrations for kids and its a great family restaurant.
My favourite things about the Spur are the skinny onion rings, the ‘pink sauce’ (for the onion rings), the cheese sauce and of course Monkey Gland sauce. I’m not sure where this BBQ sauce got its name but be assured that no monkeys were used in the process.
The ingredients are onion, Tabasco sauce, Worcestershire (said ‘woo-stah’) sauce, ketchup, sugar, Mrs. Balls chutney (or other fruit chutney), garlic, canned tomatoes and white wine vinegar.
Empty the canned tomatoes into a blender and pulse in short bursts until you have small chunks.
Heat oil in a pot over a medium heat.
Cook the onions and garlic until soft.
Add the rest of the ingredients, stir thoroughly to combine and heat through. Don’t forget the salt.
Reduce heat to low and simmer for 30 – 40 minutes.
Serve generous lashings on a beautifully cooked steak or burger. It goes well on grilled chicken too.
It keeps well and freezes nicely too.
- 1 onion finely chopped
- 1 teaspoon crushed garlic
- 125ml water
- 1 tin chopped peeled tomatoes
- 250ml tomato sauce
- 125ml Worcestershire sauce
- 200ml Mrs. Balls hot chutney
- 6 tablespoons sugar
- 2 tablespoons vinegar
- 1 teaspoon Tabasco sauce
- Oil for frying
- Empty the canned tomatoes into a blender and pulse in short bursts until you have small chunks.
- In a pot over a medium heat with some oil, cook the onions and garlic until soft.
- Add all the rest of the ingredients, stir thoroughly to combine and heat through.
- Reduce heat to low and simmer for 30 – 40 minutes.
- Serve generous lashings on a beautifully cooked steak or burger.