Essential BBQ Sauces

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Essential BBQ Sauces

Our homemade chilli ketchup, brown sauce and spiced coriander chutney are sure to invigorate any BBQ feast with vibrant colour and flavour.


Chilli ketchup (makes 1 pint)
500g tomatoes, chopped
175g red onions, finely chopped
175g apples, peeled, cored and chopped
10 fresh red chillies, chopped
120ml white wine vinegar
2 tsp salt
3 tsp smoked paprika
120g dark brown sugar

Brown sauce (makes 1 pint)
200g shallots
300g tomatoes
1 apple
1tbsp oil
175g dark brown sugar
50g sherry vinegar
50g red wine vinegar
50g Madeira
50g dates
2tbsp Worcestershire sauce
1tbsp English mustard
50g taramind pulp
10g Maldon salt
300g water
Half a star anise
1 clove
Half a cinnamon stick

Spiced coriander chutney (makes approx. 500ml)
100g coriander - stalks and leaves
2-3 green chillies, seeds removed, roughly chopped
1tbsp root ginger - peeled and finely chopped or grated
2 garlic cloves, crushed
Juice of 1-2 lemons
1 tbsp roasted peanuts
160g coconut yoghurt
Half tsp salt
Maple syrup, to taste


Chilli ketchup

  1. Put all ingredients into a medium pan and cook slowly for 1½ - 2 hours until starting to thicken.
  2. Allow the mixture to cool slightly then blend until smooth in a liquidiser or using a hand blender then pour back into the pan.
  3. Bring to a simmer and continue to stir occasionally so the sauce does not catch on the bottom. Cook until the mixture thickens further and coats the back of a spoon.
  4. The ketchup should be stored in a clean airtight container in the fridge and kept for a week or store in sterilised bottles for a longer shelf life.

Brown sauce

  1. Halve, peel and finely slice the shallots, chop the tomatoes and apples into small pieces - approx 2cm.
  2. Heat a large saucepan over a medium heat, add the oil and sweat the shallot over a low heat until soft and translucent (20-30 minutes approx.)
  3. Add the sugar and cook over a gentle heat until caramelised, stirring continually (5 mins approx.).
  4. Deglaze the pan with the vinegars and Madeira (add the liquids and stir to remove any brown sediment from the bottom of the pan) and reduce the liquid by half bubbling over a medium heat.
  5. Add the remaining ingredients, along with the spices and cook over a gentle heat until the mixture is thick and glossy, 1 hour approx.
  6. Remove from the heat and allow the mixture to cool slightly, remove the star anise and cinnamon stick before blending in a food processor or using a hand blender until very smooth. Pass the sauce through a fine sieve and cool completely before use.
  7. Store for up to a week in a clean airtight container in the fridge or pot in sterilised jars for longer storage.

Spiced coriander chutney

  1. Wash, pick over and chop the coriander roughly.
  2. Place the chopped coriander in a food processor with the chopped chillies, ginger and garlic. Add the peanuts and half of the lemon juice. Blend until smooth.
  3. Add the yoghurt and blend again until fully combined, adding a splash of water if needed. Taste and season as required adding more lemon juice, salt and maple syrup as required.
  4. Store for up to a week in a clean airtight container in the fridge.

*Note: If the chillies lack heat a pinch of dried chilli or chilli flakes can be added.

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