Part of Sticky Oven-to-Fire Ribs — The Friday Night Braai Plate →

The Chutney Baste (Proper SA Style)

Name: The Chutney Baste (Proper SA Style)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: ml Mrs Balls Chutney; ml tomato sauce (ketchup); ml soy sauce; ml Worcestershire sauce; ml brown sugar; ml apple cider vinegar (or white vinegar); ml smoked paprika; ml peri-peri sauce or Tabasco (to taste); lemon, juice only; black pepper, to taste

10 mineasy4 original servings

A sticky, sweet, tangy, smoky baste made entirely from South African pantry staples. Makes about 250ml — enough to baste generously with some left over for the table.

Ingredients

Serves

Baste

125 ml Mrs Balls Chutney
60 ml tomato sauce (ketchup)
15 ml soy sauce
15 ml Worcestershire sauce
30 ml brown sugar
30 ml apple cider vinegar (or white vinegar)
10 ml smoked paprika
8 ml peri-peri sauce or Tabasco (to taste)
½ lemon, juice only
black pepper, to taste

Instructions

1
Chuck everything into a small saucepan.
2
Bring to a gentle simmer and stir for 3–4 minutes until the sugar dissolves and the baste thickens slightly.
3
Taste — it should be sweet, tangy, and savoury all at once. Adjust as needed: more vinegar if too sweet, more chutney if too sharp, more peri-peri if you want heat.