Plum – Chili Sauce

by Editorial Staff

Summary

Prep Time	2 hrs
Total Time	2 hrs
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

3 kg plums or plums
1 kg sugar
1 liter vinegar (white brandy vinegar; 5-8%)
250 grams salt
400 g spice mixture (Pul Biber)
10 cloves garlic, pressed to taste
60 g curry powder (Madras curry), hot
40 g spice mixture (Garam Masala)

Instructions

Steam plums (pitted or not) with 1 cm of water in a pot with the lid closed until they are soft and juice comes out. Let cool down a little (approx. 50 - 80 ° C). Pass through a coarse (salad) sieve to separate from stones and shells.
Mix the plum jam with the rest of the ingredients and simmer over a very low heat for about 30 - 45 minutes (do not boil bubbly!). Stir occasionally to more often, otherwise the thick sauce will bake. Then fill into clean, sterilized screw-top jars.
Due to the high content of vinegar, salt and sugar, the preserve lasts longer than normal jam. The sauce tastes really delicious for around 2 - 3 years, after which it loses a bit of whistle and sharpness. If opened, it will keep for 2 - 4 months without refrigeration.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.