Plum chili sauce

Ingredients for 1 servings:

• 3 kg plums or damsons
• 1 kg sugar
• 1 liter of vinegar (white spirit vinegar; 5-8%)
• 250 g salt
• 400 g spice mix (Pul Biber)
• 10 cloves garlic, to taste, squeezed
• 60 g curry powder (Madras curry), hot
• 40 g spice mix (garam masala)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Very spicy seasoning sauce with plums as a base, Asian style.

Steam plums (pitted or not) in 1 cm of water in a pot with the lid closed until soft and juices begin to run. Let cool slightly (approx. 50-80°C). Strain through a coarse (salad) sieve to remove stones and skins. Combine the plum jam with the remaining ingredients and simmer over very low heat for approximately 30-45 minutes (do not boil until bubbling!). Stir occasionally or frequently, otherwise the thick sauce will stick. Then pour into clean, sterilized screw-top jars. Due to the high vinegar, salt, and sugar content, the “preserve” will keep longer than regular jam without refrigeration. The sauce tastes truly delicious for approximately 2-3 years, after which it loses some of its zing and pungency. Once opened, it will keep for 2-4 months without refrigeration.