Chilli Plum Sauce


  • 2kg dark red plums
  • 375g onions, sliced
  • 4 small red chillies, seeded & chopped
  • 3 cups water
  • 2 tablespoons salt
  • 1/2 bottle Wild’s Ezy-Sauce
  • 2 teaspoons allspice berries
  • 2 small pieces fresh ginger, roughly chopped
  • 5 cups sugar
  • 2 teaspoons ground cinnamon



Wash plums, remove stones, and roughly chop. Add to a saucepan with onions, chillies, water, salt and half a bottle of Wild’s Ezy-Sauce. Tie the allspice and ginger in a square of muslin and add to the saucepan. Simmer for 30 minutes or until fruit is soft and pulpy. Remove muslin bag. Push mixture through a sieve and return to rinsed pan. Add remaining ingredients, stirring until sugar dissolves. Simmer for 1½ hours or until sauce thickens. Using a small funnel or jug, fill sauce into hot sterilised bottles and seal.

Makes approx 2 litres.