• 450g plums
  • 2 red chills
  • 150g caster sugar
  • 100ml cider vinegar
  • 150ml water
  • 25g ginger grated
  • Salt & pepper
  1. Cut the plums in half and remove the stone, slice in half the chili’s and deseeded and finely slice.
  2. Place all the ingredients into a sauce pan (except salt & pepper) place a lid on and gently simmer for 30 – 40minutes until all the plums are soft.
  3. Use a potato masher to squash down the plums.
  4. Remove from the heat and pass through a sieve to remove the skins using the back of a spoon and then season with salt and pepper.
  5. If you would like the sauce slightly thicker then return to the pan and gently boil until it reaches the correct consistency.

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