Prep 30 mins
Cook 1 hr 45 mins
The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for springrolls.
- 2 1⁄2 tablespoons soya oil
- 1⁄3 cup red onion, small dice
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 jalapeno peppers, chopped (seeds and ribs removed)
- 1 1⁄2 lbs purple plums, pitted and diced small
- 1⁄2 tablespoon curry powder
- 1⁄2 teaspoon allspice
- 1⁄2 cup honey
- 1⁄4 cup soy sauce
- 1 orange, juiced
- 2 lemons, juiced
- In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
- Add the plums and stir in the curry powder and allspice.
- Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
- Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
- The consistency should be like a chunky tomato sauce.
- Remove from the heat and allow to cool to room temperature.
- Bottle and chill the sauce.
- This sauce can be made ahead of time and it freezes well.
Very distinctive taste which I find very appealing. One guest did not care for the flavor but then, she rarely likes anything new or slightly different .I used frozen Italian Prune Plums that I had in the freezer. Worked well. The sauce is just not as chunky as you describe it but has a nice consistency. I put the leftover sauce in 1/2 cup jars and froze them. Nice to hear that it freezes well. I used this sauce as a topping on stuffed Pertobello mushrooms but I can think of a dozen recipes that ir would do well in - Glaze for chicken, Dip for Appies etc etc etc Thanks Kc I wuill think of you every time I use this tasty sauce.
Love this recipie! The sauce has great flavor and it's easy to make. It was not spicy enough for me, so next time I will throw in a few more peppers!
This is a nice sauce. I used jalapenos from my garden and plums from my tree. I also used lemons and oranges from my trees. I love recipes that use stuff that we grow. Thanks!