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  • Chef Hugo Uys



  • 1 cup olive oil

  • 1 cup apple cider vinegar

  • ¾ cups brown sugar

  • ½ cup CHUT UP Beet Ketchup

  • 3 tsp salt½ cup CHUT UP Chutney

  • 1 tsp curry powder

  • 2 tsp freshly ground pepper

  • 1 tsp ground coriander

  • 1 tsp cinnamon

  • 2 tsp mustard powder

  • 2 tsp fresh ginger, ground

  • 4 cloves garlic, peeled and chopped

  • 2 tsp thyme


  1. Put all ingredients in a food processor

  2. Hit that pulse button until mixture is thick and smooth

  3. Taste for seasoning; for more tang, add in a splash more vinegar

  4. Take a breather; let stand for at least 30 minutes before serving

  5. Keep sauce in a screw top bottle in the fridge, and shake or stir before slathering on the deliciousness

  6. CHUT it up however you like; CHUT UP's OG BBQ Sauce can be used as a marinade or basting sauce

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