Chilli Plum Sauce Recipes

CHILE-PLUM SAUCE - RECIPE

Steps:

• Heat a large pan to medium heat and add olive oil. Add peppers and plums. Cook about 5-6 minutes, stirring a bit.
• Add remaining ingredients and simmer for 20 minutes.
• Cool and add to a food processor. Process until smooth.
• Store in bottles or containers and refrigerate.

CHILLI PLUM SAUCE

Steps:

• Mix all the ingredients except the springonion together in a bowl.
• Scatter the spring onion over the top to garnish.

SPICY PLUM SAUCE

Steps:

• In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

BEEF WITH CHILLI PLUM SAUCE

Steps:

• Combine the garlic, chilli, soyu sauce and plum sauce in a microwave safe jub.
• Place beef in a glass or ceramic dish and pour half the sauce mixture over beef and turn to coat and cover and refrigerate for 1 hour to marinate.
• Heat oil in a frying pan over medium high heat and cook beef to your liking and then transfer to a plate, cover and set aside for 5 minutes to rest and then thinly slice.
• Microwave remaining sauce on medium for 2 minutes or until heated through or alternatively you could heat in a small pot on medium heat on the stove top.
• Arrange beef on a platter and serve with remaining sauce.

PLUM AND CHILLI CHUTNEY

Steps:

• cut plums into "3s" along line of crease, put in bowl with sugar overnight this will macerate fruit and will start to break up. This means it won't need as much stewing and flavour stays better. You can skip this step but will need to increase cooking times
• whizz all other ingredients in a food processor until finely diced put in heavy saucepan on medium heat til it boils. Add plum and sugar mix and boil until fruit falling apart (about 20 mins) season with salt and pepper (cautiously!)
• strain through collander and place fluid back in pan to reduce by about half Press pulp through collander leaving stones and skin behind
• Add pulp back to reduced fluid and check seasoning, adjust as necessary I also remove stones and replace skin into mix, I prefer more bits but you can whizz with stick blender if this is too rustic
• ladle into pre sterilised warm jam jars and leave to mellow for 3 weeks

PLUM CHIPOTLE SAUCE

Steps:

• Place the plums, a few at a time, into a colander set over a large bowl. With gloved hands, squeeze the plums in the colander, forcing the juice through the holes of the colander. Discard spent pulp, and repeat to produce 8 cups of plum juice.
• Pour 3/4 cup of plum juice into a small saucepan with garlic and onion, place over medium heat, and bring to a boil. Reduce heat to medium-low, and simmer until the onion is translucent, about 5 minutes.
• Pour the juice-onion mixture into a large pot, and add the remaining 7 1/2 cups of plum juice. Stir in the sugar, apple cider vinegar, Southwest chipotle seasoning, roasted garlic seasoning, jalapeno pepper, salt, and liquid smoke flavoring until the sugar and salt have dissolved. Bring the mixture to a boil over medium heat, reduce heat to a simmer, and cook the sauce down until thickened, about 1 1/2 hours. Stir frequently to prevent burning.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PLUM SAUCE

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.