Take the humble Chinese plum sauce and elevate it with a good kick of chilli. The result is my easy chilli plum sauce that you will end up using on everything!
Lazy Sara wonders, “why would you bother making chilli plum sauce at home when you can buy it?” Foodie Sara says "because making homemade sauce is dead easy!" Plus there is a great satisfaction of pulling a bottle of sauce out of the fridge you made yourself.
What's in this post
Ingredients
- Sugar Plums: These are the stone fruit, not the candy. They are a small oval sweet yellow flesh plum with purple skin. Any sweet plum can be used.
- Sugar: Standard sugar is used in this recipe, not caster/superfine sugar.
- White Vinegar: Acts as a flavour enhancer and adds a touch of sourness to the chilli plum sauce.
- Red Chillies: For the taste and that added heat kick not found in Chinese plum sauce.
- Salt: To season, for flavour.
- Star Anise & Ground Ginger: These ingredients is why this is a Chinese plum sauce with a chilli kick.
Recipe Walk Through
I love how easy this recipe is to make. It really is a case of little effort equals great reward. If you want to take the extra step and can your sauce, it will have a 12 month self life.
- Place all ingredients in a large heavy based saucepan. Stir over medium heat, without boiling, until the sugar has completely dissolved.
- Increase heat and simmer ingredients for around 45 minutes until plums have broken down and the mixture is pulpy.
- Remove from heat and strain the mixture, and removing plum stones.
- Return the strained mixture to the stove and cook a further 10 minutes until thickened.
- Place sauce in sterilised jars. Store in the fridge. Makes around 3 cups.
Why Use the Plum Stones?
You may be wondering why the plum stones are used in this recipe. The pectin in the stones naturally thickens the sauce during the cooking process. This way you don't need to add store bought pectin.
Ways to use the Sauce
- On Burgers
- With fried eggs for breakfast
- As a dipping sauce for prawn toast or dumplings
- Slather it on corned beef sandwiches
- Spice up your loaded fries
- An alternative to ketchup on hotdogs (if you use ketchup)
- Give the humble fish and chips a chilli twist instead of using tartare sauce
- Add it to stirfries
- Anywhere you would use Chinese plum sauce or chilli sauce
Best Storage Bottles for Sauce
If you are like me and won't be canning this recipe for a longer shelf life then you have unlimited options. I do suggest you go for glass as plastic can retain sauce smell and discolour.
I like swing top lids for easy access. Kilner is one of my favourite brands, but I also have some cheaper basic bottles as well. They are great bought in bulk if making a big batch and giving sauce away to friends. I also use the Weck juice bottle for sauces.
If you are canning your sauce you can't go past Ball jars. I have had mine for years. The only reason why I have to buy more is people don't return them when I hand over a jar of sauce or jam I have made.
Kilner also have a great range of sold top jars perfect for canning. I have also recently discovered these awesome canning flip top pour lids designed for wide mouth canning jars.
For my chilli plum sauce recipe, I sourced some small and beautifully ripe sugarplums from the local farmers’ market. You can use any plums you want. Of course they will all give your sauce a slightly different taste, mainly the sweetness.
The sauce has a sweet and sour balance with a mellow chilli kick. Not overpowering and perfect for those of us that like the flavour of chilli, but can live without mouth numbing heat.
I didn’t can my sauce. It went into a bottle and into the fridge. I will get a few months out of it. If you want to you could ‘can’ smaller quantities in jars, to spread consumption throughout the year.
Sara xxx
Printable Recipe
Chilli Plum Sauce
Ingredients
- 1 kg sugar plums chopped & stones kept
- 250 grams sugar
- 500 ml white vinegar
- 5 small red chillies
- 8 grams salt
- 2 star anise
- 2 grams ground ginger
Instructions
- Place all ingredients in a large heavy based saucepan. Stir over a medium heat, without boiling, until sugar has completely dissolved.
- Increase heat and simmer ingredients for around 45 minutes until plums have broken down and the mixture is pulpy.
- Remove from heat and strain the mixture. Return the strained mixture to the stove and cook a further 10 minutes until thickened.
- Place sauce in sterilised jars. Store in fridge. Makes around 3 cups.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Sauce Recipes
We have a lot of wonderful condiment recipes on Belly Rumbles. Below are a couple of our favourites, including this great passionfruit peanut dipping sauce.
Isobel Leckenby
I’m not understanding what you mean by ‘strain the sauce and then return it to the pan”. Is this just so that I can remove the stones and put everything else back in? Or just the liquid? Just the pulp? It’s not clear.
Sara McCleary
Hi Isobel
Apologies that the recipe reads a little unclear for you.
When I mention straining the mixture use a fine mesh strainer. Pour the contents of the pan through it. The strainer will capture all the solid pieces in the sauce mixture. You will probably also want to use the back of a spoon to mush down any pulp through the strainer to make the sauce. This way the sauce won't be lumpy with unwanted bits in it.
I hope that makes things a little clearer for you.
I appreciate you getting in contact and I will update the recipe for future readers who may not understand what I mean when I say to strain the mixture.
Cheers, Sara
Isobel Leckenby
Hi Sara, thanks for responding. I did do exactly as you said, and it’s delicious.
Lynn Wilson
Fantastic. Instead of Vinegar I put rum! And a cube of fresh ginger. When cooled a bit I put two small sheets of gelatine and then jarred. YUMMO!
Sara McCleary
Hi Lynn
I love that you used rum instead of vinegar, how delicious!
Cheers, sara
kristine grandfield
Rum oh wow .. wouldn’t have thought of that ?
Rebecca
If I bottle it in sterilised sauce bottles
1. how long will it last for?
2. Can it be stored in the cupboard until opened??
3. Was hoping to store it away for up to 12 months.
Sara McCleary
Hi Rebecca
If you are bottling the sauce properly it should keep on the shelf for 12 months, in a dark cupboard. To do this you would need to prepare your filled bottles the same way people can jams etc. Filled steralised jars in a water bath, boil them so they seal properly. You would also need to make sure tha the tops of the bottles are sealed and airtight.
This website is a great resource of informaiton regarding canning https://www.freshpreserving.com/
Ciaran Brown
Hello, there -
I simply want to make enough sauce for two servings. If you could please let me know the amount I’d need for this, that’d be great.
Best regards,
Ciaran
Sara McCleary
Hi Ciaran, Unfortunately it is impossible to scale this recipe down to two servings. Sorry.
Bruce Gorton
Used this as the sauce for a plum chili crispy fried beef.
Came out really nice.
Sara McCleary
Hi Bruce, that sounds absolutely delicious!
Rosemary Ogilvie
I made half quantity (500 grams plums), using black-fleshed plums, coconut sugar and red wine vinegar as that’s all I had. When I strained the mixture, I decided to remove the seeds and blend it with a stick blender until smooth. It made a beautiful thick sauce with a gorgeous colour.
Sara McCleary
Rosemary your take on my recipe sounds delicous!
Dennis
For some of us that are a little inexperienced in making sauces i would like to say that I was unsure which mixture should be returned to the pan. I assumed it was just the liquid. However it seemed somewhat thin and watery even after the extra 10 mins Ok for a dipping sauce i guess.
So to thicken it I filtered out the seeds and added the pulp back in. I then took the kitchen whizzer stick and chopped it all up and kept it on the stove longer. It is now a beautiful rich sauce that is no longer watery and a great consistency to add to any meat dish. I would say with pork it would be a cracker. Thanks for sharing the basics
Sara McCleary
Hi Dennis, You did the right thing by adding the liquid back to the pot to reduce further and thicken. Sounds like on the initial cook, before straining, your plumbs didn't break down as much as they should have. You trouble shooted your problem well and ended up with a cracking sauce which I am very pleased about. I really appreciate your feedback, it's always valuable.
Ben Dyett
My first time go at this but I added garlic, onion, ginger and extra plums. Turned out very well but I think I may need to let it sit for a while as it certainly has a kick to it. My mate who tasted it said it was delicious. Will have to make another batch!!!
Sara McCleary
Hi Ben, so glad to hear that the sauce was a success. I agree, with time those flavour develop.
Roboduck999
Just made my first batch. Loved it. Simple to create but has a great kick. Looking at the plum tree I think I’ll be making another 30 batches. Cheers
Sara McCleary
Rob glad to hear that your first batch was a success. Though I am extremely envious of your plum tree!!
Carol
Looking for a plum sauce recipe as I have mislaid my old one I use for pork and chilli plum sauce I came across your blog. Simple, easy to make and store. Thank you
Allison
I just made this sauce, from 2 kg plums from a friend's tree, but added garlic, fresh turmeric, fresh ginger (not dried), and a small onion. I had to add a tiny bit of pectin at the very last stage, when cooking the drained sauce, as it wasn't thickening up as much as I would've liked. Wow-it's got a kick! I think it needs to mellow for a few weeks in the bottle before I use it.
Shari
I've just made this plum sauce, using blood plums and
quadrupling the quantities....I was very particular about making sure my quantities were all quadrupled...it came out VERY vinegary...so much so, that I'm thinking of labelling it plum vinegar dipping sauce. If I made the recipe again I would at least halve the amount of vinegar...
Sara
Hi Shari,
Firstly its sad to hear that the recipe didn't work out for you when you altered the quantities of the original recipe.
Unfortunately not all recipes work if you just quadruple the amounts. I know in theory you would think that they would work, but in practice this isn't always the case.. It also works the other way, you can't just half the ingredients in most recipes to get the same result in a smaller portion.
A good example of this is making a cake.
I totally agree with you that half the vinegar (or less/more, would need to test) if making a larger batch would be the way to go.
Shari
I ended up making another batch with no vinegar and combining the two batches. I also sautéed a couple of large chopped brown onions and added to the mix before pressing through the sieve. It added a nice earthiness to the sauce. ????
Rosemary Ogilvie
Simmer with lid on, off, or partly covered?
MICHELE
I AM SO EXCITED, ON THE STOVE I HAVE A POT OF THIS BUBBLING, EXCEPT I USED DAVIDSON PLUMS OF MY TREE ( WITH A TAD MORE SUGAR AS THEY ARE AS TART AS A KINGSCROSS HOOKER). LET YOU KNOW HOW IT GOES
peter @feedyoursoultoo
Love the whole composition and all the flavors of this dish.
Sara
Thanks Peter
The Gourmet Grocer
This recipe is a must try for me. I buy (and not make) my sauce and sometimes get disappointed with the taste. Your recipe seems to be just the sauce with the right amount of kick I’ve been looking for.
Sara
I do hope you like it if you end up making it.
john | heneedsfood
Lol. I sensed a hair-flick when you referenced Nigella Lawson in the second paragraph. Love it. Also love the sound of this sauce!
Amanda@ChewTown
Love the sound of this plum sauce. Might be able to convince Scott to try it without telling him it has plums in it 😉
Choc Chip Uru
This plum sauce and a burger, I am ready - it looks fantastic 😀
Cheers
Choc Chip Uru
Sara
The burger is a brilliant idea
Martine @ Chompchomp
Its so nice to have condiments in the pantry that you have made from scratch and only have a small handful of fresh ingredients. I hate eating food with ingredients I cannot read.
Sara
Me too, I like to know what I am eating.
Gourmet Getaways
Why buy when you can make a better one? 😉 Thanks for sharing!!!
Julie & Alesah
Gourmet Getaways xx
Sara
Absolutely true.
Gary Lum (@Yummy_Lummy)
That is a brilliant idea. I love the idea of enjoying it with a fried egg and avocado. A great combination.
Sara
It ended up being a pretty tasty breakfast 🙂