Had my second attempt at making Chinese Plum Sauce after a 4 year gap. It’s taken that long between decent wild plum harvests!
The first time I made up a recipe, but this time I thought I’d trust the web. I turned up a recipe by Thane Prince, but unfortunately I didn’t bother to get rice wine vinegar and used pickling vinegar instead. The sauce is only 20 minutes old, but I do have to say it tastes more like a chutney as it has considerably more vinegar than my original recipe. Hopefully it will all mellow out as I store it away for a couple of months.
1kg plums, any colour
500ml rice wine vinegar
300g white onions
4 large cloves of garlic
5cm ginger
125ml soy sauce
500g sugar
3 star anise
1/2tsp hot chilli flakes
Stone and halve the plums. Add all the other ingredients (onions & garlic peeled and roughly chopped, ginger roughly chopped) to a large heavy based saucepan. Simmer for 20 minutes until the onions are soft. Remove the star anise and blend with a stick blender. Return the heat and simmer until it is a loose ketchup consistency. Pour into hot sterilised jars and seal with sterilised lids immediately.
As with most chutneys, leave for at least 2 months before using, so that the vinegar mellows. Unopened this will keep for a few years.
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