Ingredients
2
tbsp (1/4 stick) butter
1
medium onion, finely chopped
1
12-ounce bottle chili sauce
1
9- to 10-ounce jar mango chutney
1/3
cup apple cider vinegar
2
tbsp Worcestershire sauce
1
1/2 tsp hot pepper sauce (preferably habañero pepper)
Directions
1.
Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)
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