South African barbecue sauce

This is an absolutely delicious sauce to serve with your barbecue. I have made it many times and it never fails to please. Make it with fresh ingredients and you can freeze it and keep for up to three months. It can also be used as a marinade or pureed in a processor and put in a squeezy bottle to use as a sauce for burgers. Traditionally served with mealie you can also serve it with polenta, a nice bread or even corn chips.
10 Minutes
Around 1 hour


  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 1 medium green pepper, seeded and chopped
  • 15ml cooking oil
  • 50ml brown sugar
  • 1 tin chopped tomatoes
  • 2 tbsp tomato paste
  • 30ml worcestershire sauce
  • a dash of tobasco
  • 50ml brown vinegar
  • 1 tsp french mustard
  • 2 large tbsp fruit chutney


  1. Fry the onions, garlic and pepper in heated oil in a heavy bottomed saucepan until the onions are translucent. Add the remaining ingredients and simmer for around 45 minutes until a thick sauce consistency is achieved. Add a little water occasionally if the sauce is becoming too dry. Serve hot or cold.
  2. Thanks go to Funky Munky for permission to use this recipe.

Barbecue, Street Food and Outdoor Eating