Photo by Brian Leatart
Recipe information
Yield
Makes about 2¾ cups
Ingredients
2
tablespoons (¼) stick butter
1
medium onion, finely chopped
2
garlic cloves, minced
1
12-ounce bottle chili sauce
1
9- to 10-ounce jar mango chutney
⅓
cup apple cider vinegar
2
tablespoons Worcestershire sauce
2
tablespoons Dijon mustard
1½
teaspoons hot pepper sauce (preferably habañero pepper)
Need to make a substitution?
Preparation
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2¾ cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour.
Do Ahead: Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.