Monkey Gland Sauce is a South African condiment that's a bit tangy, sweet and spicy. With an unusual name, I promise there are no Monkeys parts in this tasty sauce! Perfect for your next braai, bbq or use as a dipping sauce. This recipe is much tastier than Steers or Spur Monkey Gland Sauce.
Why You'll Love This Recipe
- Thicker Sauce - with added Onions, Garlic, Diced Tomatoes and Chilis for an authentic homemade flavor
- Easy to Make - made with common South African pantry ingredients with minimal preparation
- Amazing Flavor - a flavour explosion, a bit of spicy, tangy and sweet
- Conversation Starter - dinner won't be boring when you serve homemade Monkey Gland Sauce, everyone will want to know more
Ingredients
- Onion, Garlic and Oil for frying
- Can of Diced Tomatoes
- Tomato Sauce (Ketchup)
- Worcestershire Sauce
- Mrs Balls Chutney Sauce
- Water or Vegetable Stock
- Brown Sugar
- Ground Cayenne Pepper (Peri-Peri Spice)
- Vinegar
- Port Wine or Dry Sherry (optional)
How to Make Monkey Gland Sauce
- Prepare Vegetables - finely dice Onions, Garlic and Tomatoes.
- Sauté - in a medium saucepan, cook Onions with oil until translucent (3-5 minutes). Stir in Garlic during the last minute of cooking.
- Combine - mix in Diced Tomatoes, Tomato Sauce (Ketchup), Worcestershire, Chutney, Water (Vegetable Stock), Brown Sugar, Cayenne, Vinegar and Port Wine.
- Simmer -bring to a boil and simmer for 25 minutes.
- Taste - adjust Vinegar, Sugar and Spices as needed
- Cool and Serve - remove from saucepan to cool. Pour into an airtight jar or bowl and keep refrigerated.
Monkey Gland Variations
- Spicy - finely dice a Red Chili Pepper (leave seeds in to make it super spicy) and sauté with onions for a spicy kick
- Fruit Chutney - try substituting with Peach Chutney, Pineapple or Mango Chutney for a tropical zing
- Smokey - add a teaspoon of Smoked Paprika or add a teaspoon of Liquid Smoke
- Curry - add a teaspoon of your favorite Curry Powder or Garam Masala
- Low Sugar - substitute Brown Sugar with natural Honey or Stevia
Recipe Tips and FAQs
- One Bottle, Two Batches - one bottle of Mrs Balls Chutney will make 2 batches of Monkey Gland Sauce, just use half a bottle at a time. Not quite the one cup the recipe requires, but it allows you to make the sauce twice without needing to buy another bottle
- Taste - important to balance the flavors, add more Sugar, Spices, Vinegar or even Tomato Sauce if a bit too spicy
- Smoother Sauce - substitute Diced Tomatoes with Tomato Puree to make it smoother
- No Chutney? - substitute with Marmalade or Peach Jam
- Thicken Sauce - if sauce is too runny, thicken with a starch slurry - 1 teaspoon Cornstarch with 1 teaspoon of Water and cook for a few minutes to thicken
What is Monkey Gland Sauce
It's a Sweet and Spicy South African condiment which has an unusual name, which origins are debated. Used similarly to a Bbq Sauce or as a tasty Dipping Sauce, easily found in supermarkets and restaurants.
What is Mrs Balls Chutney Sauce
A classic South African Chutney made with dried fruits (Peach and Apricot). A spoonful added to sauces and gravies adds sweetness and depth. Several variations include Hot Chutney, Peach Chutney, Jalapeño Chutney, and Chakalaka Chutney. Found in South African Shops, or on Amazon if overseas.
Storage
- Fridge - place in a Jar with Lid or Covered Bowl and keep refrigerated. Enjoy within 1 week.
- Freezer - place in an airtight container or freezer bag, minimizing air, and freeze for up to 3 months. Defrost overnight in fridge before serving.
Monkey Gland Sauce Serving Suggestions
- Meats - perfect with a Tomahawk Steak, Smoked Roast Beef, Oven Roasted Lamb Leg, Smoked Lamb, Roast Pork, Bbq Pork Ribs or Roast Chicken
- Burgers - add a spoonful for extra flavor
- Dipping Sauce - delicious with Onion Rings or as a Chip Sauce
Sauce Recipes You'll Love
- Chilli Mango Sauce
- Chimichurri Sauce
- Steak Diane Sauce
- Yogurt Garlic Sauce
- Thai Sweet Chili Sauce
- Tzatziki Sauce
- Russian Mustard
For a taste of South Africa, you have to try making homemade Monkey Gland Sauce. Sweet and Spicy with the perfect tang, a delicious sauce for your next barbecue, braai or family gathering. Thick and Chunky, homemade always tastes better. South Africans take food seriously! Bon Appetit! Приятного аппетита!
Ingredients
- 1 Onion large and diced
- 2 cloves Garlic minced
- Oil for frying
- 1 Can Diced Tomatoes 400g
- 1 cup Tomato Sauce (Ketchup)
- ½ cup Lea & Perrins Worcestershire Sauce
- 1 cup Mrs Balls Hot Chutney Sauce
- ½ cup Water or Vegetable Stock
- ½ cup Brown Sugar
- 1 teaspoon Ground Cayenne Pepper
- 2 tablespoons White Vinegar
- 4 tablespoons Port wine or Dry Sherry optional
Instructions
- Prepare - finely dice Onions and mince Garlic.
- Sauté - in a medium saucepan, cook Onions with oil until translucent (3-5 minutes). Stir in Garlic during the last minute of cooking.
- Combine - mix in Diced Tomatoes, Tomato Sauce (Ketchup), Worcestershire, Chutney, Water (Vegetable Stock), Brown Sugar, Cayenne, Vinegar and Port Wine.
- Simmer -bring to a boil and simmer for 25 minutes.
- Taste - adjust Vinegar, Sugar and Spices as needed.
- Cool and Serve - remove from saucepan to cool. Pour into an airtight jar or bowl and keep refrigerated.
Notes
©PetersFoodAdventures.com *originally posted August 2015, updated December 2024
