This sauce is a standard in Louisville, Kentucky, and was invented years ago by a chef, Henry Bain, at the Pendennis Club. Bottled, it makes special Christmas gifts.
1 (12 ounce) bottle Major Grey's chutney
1/2 bottle pickled walnuts
2 (14 ounce) bottles tomato catsup
1 (10 ounce) bottle A-1 sauce
2 (12 ounce) bottles chili sauce
1 (5 ounce) bottle Worcestershire sauce
1/2 (2 ounce) bottle Tabasco sauce
Place chutney and pickled walnuts in blender; set on low speed so they are chopped but not completely smooth. Mix with remaining ingredients, bottle and refrigerate. Use with any meat.
Makes 4 pints sauce.[_includes/bottom-recipesnoadsnoads.html]