1. Put all ingredients in a processor. 2. Process until thickish and smooth. 3. Taste for seasoning. If too sweet to your taste, add a little more vinegar. 4. (Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet). 5. This basting sauce must stand before use so the flavours can meld -- at least 30 minutes. 6. Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates. 7. Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing. ---------------------------------------------------------------------------
Nutrition
Ingredients
