1. Heat oil in a heavy-bottomed pot over medium heat. Sauté the diced onions and chopped chilies until softened.
2. Add the garlic and cook for about 1 minute until fragrant.
3. Stir in the skinned and diced tomatoes.
4. Cook until the tomatoes break down and form a thick base.
5. Add the tomato sauce, Worcestershire sauce, chutney, brown sugar, Dijon mustard, vinegar, and optional hot sauce or chili flakes. Stir well to combine all ingredients.
6. Reduce the heat and let the sauce simmer gently for about 30 minutes. Add water as needed to achieve your desired consistency.
7. Taste the sauce and adjust the salt, pepper, or chili heat to your liking.
8. Once done, remove from heat and let it cool slightly before serving.

Pro Tips for Monkey Gland Sauce

1. Adjust the Heat: For a mild sauce, reduce the amount of chili or hot sauce. For a fiery kick, increase the chili flakes or add fresh chilies.
2. Texture Control: For a smoother sauce, blend the mixture after cooking. For a chunkier texture, leave it as is.
3. Storage: Store the sauce in an airtight container in the refrigerator for up to a week. It’s perfect for meal prepping!