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Chinese Plum Sauce
Preparation info
- Makes
1.2 Litres
- Difficulty
Easy
Appears in
Published 1990
This is a fruity sweet and sour sauce, almost a ketchup, which is lovely with charcuterie such as a chicken galantine, grilled poultry and cold meats. It keeps well in the fridge for up to a fortnight. A teaspoon of grated fresh root ginger can be added for extra zip.
Ingredients
450 g 1 lb 1–2
Method
Halve the plums. Halve and seed the chillis. Put the plums, chillis and the remaining ingredients in a heavy-based pan. Cover and simmer very gently for about 20 minutes, until the plums are soft and collapsed. Rub through a sieve to remove stones and skins. Taste and adjust seasonings.
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