Preparation time
10min
Total time
55min
Portion
3
bottle(s)
Level
easy
Ingredients
- 1500 grams Plums - stoned
- 350 grams sugar
- 500 grams white vinegar
- 1 fresh red chilli
- 1 level tsp salt
- 1 level teaspoons ground ginger
- 1/2 level teaspoons cayene pepper
- 3 whole cloves
- 1 Whole cinnamon stick
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Simmering basket
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I'm cooking this todayRecipe's preparation
Combine the Plums (stone removed) with all ingredients and cook 5min, 100 deg, speed 2. Then cook ,30min, 70deg, speed 2. Strain whole spices with basket and then return to Thermomix bowl and boil 10min, 100deg, speed 2. Should have thichened. Pour in to hot sterilised jars/bottles.
Chilli Plum Sauce
Tip
Recipe can be halved.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I made the following adjustments for what I had and from tasting at the five minute mark
600 g Angelina plums - a bit underripe, so tart - harvested early to get them before the #&$%@ possums and rats!
200 g W vinegar
6 birdseye chillis, 1\2 tspn cayenne, tspn ginger - I like spice!
190 g brown sugar
5 cloves, I may regret this...
5 cassia chunks , cos who knows where the cinnamon quills are?
A smoosh of black pepper.
So far, smells good... Thank you for posting this
Mine is quite thin and runny. I've added extra sugar and continued cooking but it's not thickening up but the flavour is there. Any thoughts on how to make it thicker? Cheers
Didn't have the whole spices, so added 1 TSP each ground cloves, ginger, cinnamon, chilli powder. Also malt vinegar. It was a hit with the family, thanks
Mine was really vinegary and almost inedible ....... Should I try and redo adding more sugar?
Thanks for this recipe! I made it exactly as per your instructions the first time. This time I tweaked it to make it a spicier version, doubling the cayenne powder and the ginger and quadrupling the amount of chillies. I also used brown vinegar instead of white (as brown was all I had). I am very happy with the result and has a nice little kick to it if you want a spicier version
Lee
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