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Monkey Gland Sauce has no monkeys and no glands. Just bold, messy, addictive flavor in every drop.
Monkey Gland Sauce sounds wild, but tastes like magic. You’ll start putting it on way more than burgers. It’s a rich, sweet-and-savory blend that makes grilled meat taste unforgettable. Whether you’re throwing steaks on the BBQ or flipping burgers indoors, this sauce adds instant magic.
Monkey Gland Sauce might have a wild name, but it’s one of South Africa’s best-kept flavor secrets. This sweet, spicy, tangy sauce takes burgers, steaks, and grilled meats to a whole new level. Made with everyday ingredients like ketchup, Worcestershire sauce, and chutney, it’s quick to throw together and packed with bold flavor.
If you like your sauces rich, messy, and unforgettable, this one’s for you.
Why You’ll Want to Make This Monkey Gland Sauce:
- Big flavor, no fuss: One pan, basic steps, huge payoff.
- Perfect for meat: Pairs with steak, burgers, sausages, and even grilled chicken.
- Sweet meets spicy: Chutney, vinegar, and hot sauce make a punchy combo.
- Great for BBQs: A real crowd-pleaser at cookouts and backyard braais.
- Customizable: Use what you have: ketchup or tomato sauce, chutney or jam.
It’s messy, bold, and the kind of sauce you’ll start putting on everything.
Meet Monkey Gland Sauce, the boldest thing to hit your steak since fire. Try it once, and you’ll start looking for excuses to grill
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Monkey Gland Sauce (Sweet Spicy BBQ Sauce with Chutney and Tomato)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 20 servings depending on size
- Category: Side Dish
- Method: Easy
- Cuisine: South African
Description
It’s sweet, smoky, tangy, and just spicy enough. The chutney and Worcestershire combo brings serious depth, and it pairs with pretty much any grilled meat. Make extra, you’ll want leftovers.
Ingredients
- 2 onions, diced
- 2 teaspoons fresh garlic, minced
- 1/2 cup water
- 1 can (14 oz) diced tomatoes
- 1 cup tomato sauce (or ketchup)
- 1/2 cup Worcestershire sauce
- 3/4 cup Mrs. Ball’s chutney (or swap with apricot jam or duck sauce)
- 1/3 cup sugar
- 1 teaspoon Tabasco (or hot sauce of choice)
- 2 tablespoons white wine vinegar
- Oil, for cooking
Instructions
- Heat a splash of oil in a pan.
- Add the onions and garlic. Cook until soft.
- Toss in everything else. Stir well.
- Turn the heat down and let it simmer gently for 30–40 minutes, stirring now and then.
- Spoon generously over grilled steak, burgers, sausages, anything hot off the BBQ.
Notes
Created, prepared, tried, and tested by Ray Kieran
Messy, smoky, sweet, and a little spicy. Monkey Gland Sauce is one of those recipes that sounds strange but tastes unforgettable. If you’re grilling tonight, skip the bottle and make this instead. You’ll be glad you did.
This Monkey Gland Sauce recipe delivers bold, sweet, and tangy flavor in one pan using simple ingredients. Perfect for grilled meats, burgers, and steak, it’s fast, easy, and packed with punch.
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