Chinese Plum Sauce

Preparation info

  • Makes

    1.2 Litres

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.


  • 450 g/1 lb plums
  • 1–2 red or green chilli peppers


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.