Hakuna Matata All-African Barbecue Sauce!

• 1 cup cooking oil (can use olive)
• 1 cup vinegar (use best, like wine, malt or cider vinegar)
• 3/4 cup brown sugar
• 3 teaspoons salt
• 1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
• 1/2 cup chutney (a nice fruit chutney, not too sweet!)
• 1 teaspoon curry powder (mild!)
• 2 teaspoons black pepper, coarsely ground
• 1 tablespoon coriander seed, crushed
• 1 teaspoon cinnamon, ground
• 2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
• 4 garlic cloves, chopped (or more if wanted)
• 2 teaspoons ginger, ground
• 2 teaspoons dried herbs (or a handful of fresh thyme)

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.

cooking oil, vinegar, brown sugar, salt, ketchup, chutney, curry powder, black pepper, coriander seed, cinnamon, mustard powder, garlic, ginger, herbs

Taken from www.food.com/recipe/hakuna-matata-all-african-barbecue-sauce-248887 (may not work)