Description
This recipe is found in the journal "School Gastronome". Decided to make a batch to sample and... the result did not disappoint me. The sauce I REALLY liked. It can be consumed with the meat, and any. Yes, I just ate with the bread. Will be doing yet.
Ingredients
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Drain
1.5 kg
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Onion
2 piece
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Ginger
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Garlic
4 tooth
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Vinegar
0.5 cup
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Coriander
1 tsp
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Cinnamon
0.5 tsp
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Peppers red hot chilli
0.25 tsp
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Carnation
0.25 tsp
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Salt
1 tsp
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Water
1 cup
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Sugar
0.75 cup
Cooking
To wit: plum wash, remove seeds. Onion, garlic and ginger, peel and finely chop.
Plums, garlic, onion and ginger put them in a saucepan, pour 1 Cup of water. Bring to a boil, reduce heat and simmer 30 minutes.
After giving our weight to cool slightly. Pour into a blender and grind into a puree. Return back to pot, add sugar (I put in the beginning of 0.5 tbsp. sugar), vinegar and all the spices. Again bring to boil and cook on low heat for another 40 minutes. Just before serving, I recommend to taste (I added a little more sugar and salt).
The sauce is ready pour into STERILIZED jars and roll up. Can be stored in the pantry.
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