Hakuna Matata All-African Barbecue Sauce! - cooking recipe

Ingredients

1 cup cooking oil (can use olive)
1 cup vinegar (use best, like wine, malt or cider vinegar)
3/4 cup brown sugar
3 teaspoons salt
1/2 cup ketchup (tomato sauce, made from real tomatoes, not junk)
1/2 cup chutney (a nice fruit chutney, not too sweet!)
1 teaspoon curry powder (mild!)
2 teaspoons black pepper, coarsely ground
1 tablespoon coriander seed, crushed
1 teaspoon cinnamon, ground
2 teaspoons mustard powder (use unsweetened table mustard if no powder available)
4 garlic cloves, chopped (or more if wanted)
2 teaspoons ginger, ground
2 teaspoons dried herbs (or a handful of fresh thyme)

Preparation

Put all ingredients in a processor.
Process until thickish and smooth.
Taste for seasoning. If too sweet to your taste, add a little more vinegar.
(Our South African chutneys are not very sweet, neither are our ketchup and mustard sweet -- your products I am not familiar with. So if you use too-sweet products the sauce will also be too sweet).
This basting sauce must stand before use so the flavours can meld -- at least 30 minutes.
Keep in a screwtop bottle in the fridge, and shake or stir before use if it separates.
Can be used as a marinade, but we prefer to use it for basting. You can also chuck in a few onion chunks when processing.