Monkeygland Sauce

• 1 large onion, finely chopped
• 4 garlic cloves, chopped and crushed
• 1 tablespoon fresh ginger, grated
• 3 -4 tablespoons oil
• 12 cup chutney (fruity)
• 12 cup tomato puree
• 1 tablespoon soy sauce
• 2 tablespoons mild prepared mustard
• 2 tablespoons Worcestershire sauce
• 3 tablespoons ketchup
• 5 tablespoons port wine or 5 tablespoons muscadel wine
• 13 cup chicken broth (chicken stock or meat stock)
• 2 tablespoons red wine
• 12 tablespoon fresh ground black pepper
• salt

1. Fry the onions, garlic and ginger in the oil until translucent.
2. Combine all other ingredients.
3. Bring to boil.
4. Reduce heat to simmer, stirring often for about 6 - 10 minuets.
5. Served hot or cold with most beef, grilled or roasted.
6. Can last for long in refrigerator can even be frozen.

onion, garlic, fresh ginger, oil, chutney, tomato puree, soy sauce, mustard, worcestershire sauce, ketchup, port wine, chicken broth, red wine, ground black pepper, salt

Taken from www.food.com/recipe/monkeygland-sauce-380039 (may not work)