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- 450g plums
- 2 red chills
- 150g caster sugar
- 100ml cider vinegar
- 150ml water
- 25g ginger grated
- Salt & pepper
- Cut the plums in half and remove the stone, slice in half the chili’s and deseeded and finely slice.
- 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.
- Use a potato masher to squash down the plums.
- 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.
- If you would like the sauce slightly thicker then return to the pan and gently boil until it reaches the correct consistency.
