Chinese plum sauce

Makes 1 Litre Sauces and accompaniments




  • 1.5kg assorted yellow, orange and pink plums
  • 2 onions
  • 5cm piece fresh ginger, grated
  • 2 long red chillies, roughly chopped
  • 6 garlic cloves, peeled and roughly chopped
  • 750ml rice wine vinegar
  • 200g soft light brown sugar
  • 4tbsp light soy sauce
  • 4 star anise
  • 1 small cinnamon stick
  • 3tbsp fish sauce
  • 1tbsp Schezuan pepper
  • 4 strips orange peel


Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom.

Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve set over a large bowl, pushing the mixture through with the back of another ladle.

Pour into sterilised jars or bottles and keep in a cool place.



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