Spicy Blood Plum Sauce
Our tasty Blood Plum sauce is the perfect accompaniment for a roast or a delicious dipping sauce for wontons and spring rolls.
This easy to follow recipes makes 2 litres so you can pour it in to jars and store it in the fridge throughout the year or give it as a home made gift to your family and loved ones.
Ingredients
2.5kg blood plums, pitted and roughly chopped
350g red onion, finely diced
6 garlic cloves, finely grated
15cm fresh ginger, peeled and finely grated
3 red chillies, sliced, seeds in
700g light brown sugar
300g castor sugar
3 tsp ground ginger
2 bay leaves
4 star anise
2 tsp brown mustard seeds
1 tsp dried chilli flakes
2 tbsp salt flakes
800ml red wine vinegar
2 tbsp shrimp paste
300g tamarind paste
Method
- Add all the ingredients, except the shrimp paste and the tamarind, to a large, heavy and wide-based pot and bring to the boil. Stir well, reduce to a simmer and cook for 1-½ hours
- Flatten out the shrimp paste in a piece of foil, wrap and add to a small frying pan over medium heat for 2 or 3 minutes, being careful not to dry it out too much.
- Remove from the foil and add to the sauce, along with the tamarind puree.
- Stir through and continue cooking for another 25 minutes or until the sauce is thick and syrupy.
- Pour the plum sauce into clean jars and store for at least 24 hours in the fridge before using.