Spicy Asian-style plum sauce

Prep 15 mins | Cook 35 mins | Makes 4 cups

This sauce teams very well with grilled chicken, fish or lamb. For a extra spicy sauce, add an extra chilli.

114 cups caster sugar
12 cup water
1 long red chilli, deseeded and finely sliced
14 cup fish sauce
1.5 kg plums, halved, deseeded and cut into wedges
2 tbs hoisin sauce

Step 1 Heat the sugar and water in a heavy based non-stick frying pan over medium heat, stirring constantly until sugar dissolves. Add chilli and simmer, without stirring but swirling pan occasionally, for 10 minutes or until slightly golden.

Step 2 Add fish sauce, plums and hoisin sauce. Cook, uncovered and stirring occasionally to dissolve any caramelized sugar, for 20 minutes until plums are tender. Cool.

Step 3 Store in an airtight container in the fridge for up to 2 weeks.

Good for you ... Plums

A source of dietary fibre, which contributes to the normal functioning of the intestine.

Provides vitamin C which contributes to the normal functioning of the body’s immune system.

The purple skin on some plums is a source of pigments called anthocyanins that are being studied for their potential antioxidant role.