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Ingredients Jump to Instructions ↓

  1. 1/2 oz 14g Fresh root ginger

  2. 4 1/2 lbs 2043g / 72oz Damson plums - pitted and chopped

  3. 8 oz 227g Onions - chopped

  4. 4 oz 113g Currants - (about 2/3 cup)

  5. 1 Allspice - (about 2 tbsp)

  6. 1/4 oz 7.1g Dried chilies

  7. 1/4 oz 7.1g Mustard seeds

  8. 2 1/2 cups 592ml White vinegar

  9. 1 cup 198g / 7oz Sugar

  10. 2 tablespoons 30ml Salt

  11. 1 Basil - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bruise the ginger by tapping with a meat hammer or rolling pin to separate the fibers. Put the damsons and onions into a pan with the currants, spices, and half the vinegar. Bring to the boil and simmer for 30 minutes. Rub the pulp through a sieve and return to the cleaned pan. Add the sugar, salt and remaining vinegar. Bring back to the boil and simmer for 45 minutes until thick and creamy. Stir the chopped basil into the sauce and leave to cool a little. Pour the sauce into warm, sterile jars. Cover and seal. Makes about 4 1/4 cups. Excellent with roast poultry.

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