Spicy Plum Sauce
Prep time
Cook time
Total time
  • 1 onion
  • 2 garlic
  • 2cm knob of fresh ginger
  • 1T oil
  • 1 kg plums
  • ½ c red wine
  • 1 c cider vinegar
  • 1 t chilli powder (more or less depending on how spicy you like your sauce)
  • 1 t mustard powder
  • ½ t cinnamon
  • ¼ t allspice
  • 1 t salt
  • 1¼c brown sugar
  1. Peel and roughly chop the onion, garlic, and ginger.
  2. Use a food processor to finely chop the onion, garlic, and ginger into a paste.
  3. Heat the oil in a large saucepan on medium.
  4. Fry the onion paste to soften.
  5. Add in the plums, red wine, and cider vinegar. Reduce the heat to a simmer and cover. Stir occasionally until the plums collapse.
  6. Turn off the heat and allow the mixture to cool.
  7. Once the mixture has cooled a little, use a spoon to remove the pips.
  8. Add in the spices, salt, and sugar and bring to the simmer. Continue simmering until the sauce thickens to your desired consistency.
  9. If you want a smooth sauce, use a processor to puree the sauce.
  10. While still hot, place into sterilised jars or bottles.
Recipe by Country Life Experiment at https://countrylifeexperiment.com/2016/02/spicy-plum-sauce/