Guess what! Late last week marked the 4th Blogiversary of I Spy Plum Pie, so today I’m celebrating with this plum chilli sauce! Every year I like to share a plum recipe for my blogiversary, and this is the first time I’ve gone down the savoury route and I’m so glad I did, this sure is tasty!
Best of all, the sauce is made from plums grown by my mum, and chillies grown by me, so it really is a family affair! It’s easy to whip up, got a nice little kick to it and oh-so-versatile to use. Plus, there’s not much better in my mind that making your own sauces and marinades!
I slightly tweaked a recipe I found at Belly Rumbles
- 1kg plums
- 2-3 red chillies
- 250g sugar
- 500ml white vinegar
- 2tsp salt
- 2 star anise
- 1tsp ground ginger
- Chop the plums and chillies and place in a large, heavy bottomed saucepan, with the plum stones
- Add the rest of the ingredients and cook on medium heat, stirring until the sugar has dissolved
- Increase heat and simmer for around 45 minutes, until the plums have broken down
- Strain the mixture and return to the saucepan
- Remove the stones and the star anise from the strained mixture and blitz the skins with a hand blender until smooth
- Add to the saucepan and cook for 10 minutes, until the sauce thickens
- Pour into sterilised jars and store in the fridge
When I said that this plum chilli sauce is versatile I really did mean it – I’ve been using it as a marinade for baked tofu, drizzled on eggs, a dipping sauce for samosas and spring rolls, a stir-fry sauce, you name it! I love that the chilli gives it a little kick but doesn’t overpower the flavour of the delicious plums – one of my absolute favourite fruits. I also love that I now have a new way to use the copious amounts of plums that often ripen all at once at my folks place – no more just stewing them to store them in the freezer for later!
Before I go – a massive thankyou to each and every one of you that has supported this little blog over the last 4 years, you guys really are the loveliest. I love hearing from you all and seeing photos of the food you make or the changes you have made to your lives. Here’s to the next year!
merilynJanuary 30, 2017 at 7:39 am (6 years ago)
happy blogiversary lovely liz!Reply
this sauce looks the business thankyou hun!
very versatile for sure!
have a happy day!
much love m:)X
I Spy Plum Pie (admin)February 24, 2017 at 6:57 pm (6 years ago)
Thanks for all your support lovely xx
Shari from GoodFoodWeekFebruary 9, 2017 at 2:45 pm (6 years ago)
Happy 4 years – what an awesome achievement! Thanks for linking up for the Ultimate Rabbit Hole xoxReply
Shari from GoodFoodWeek recently posted…Recipe: Chicken and nectarine salad
I Spy Plum Pie (admin)February 24, 2017 at 6:59 pm (6 years ago)