I'm at the tail end of my PhD, and right at this very moment in time I'm writing papers, making blood plum and tamarind sauce and listening to the Triple J hottest 100. I'm pausing from my science writing because I didn't want to forget my recipe for blood plum and tamarind sauce. It's warm outside and so it's going to be Gin and Tonic O'clock soon, and then I'll definitely forget the recipe.
This weekend is pickling weekend with some friends, and I needed to get started because there are a lot of jars to sterilize and fill. 100 jars, to be precise. We're also going to be making my peach chutney and ajvar.
I kind of winged this recipe, based it on a few others like Maggie Beer, Gourmet Traveller and SMH. Here we go
Blood plum and tamarind BBQ sauce
2 large onions, finely chopped
1.8kg blood plums, skin on, halved, seeds removed
250 ml red wine vinegar
250 ml water
700g brown sugar
1/3 cup tamarind puree
4 cloves garlic
1 1/2 tsp fresh grated ginger
1 tsp salt
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp tabasco
- Sautee onions, garlic and ginger for 4-5 mins until softened
- Add plum halves, red wine vinegar, water brown sugar, salt, pepper, cinnamon, cloves and tabasco
- Bring to the boil then simmer for 30 mins. Puree.
- Continue to reduce on a very low heat until a desired consistency is reached. Puree again.
- Bottle and process.