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Ingredients
- 1/2 ounce Fresh root ginger
- 4 1/2 lb Damson plums, pitted and minced
- 8 ounce Onions, minced
- 4 ounce Currants, (about 2/3 c.)
- 1/2 ounce Whole allspice, (about 2 tbsp)
- 1/4 ounce Dry chilies
- 1/4 ounce Mustard seeds
- 2 1/2 c. White vinegar
- 1 c. Sugar
- 2 Tbsp. Salt
- 1 lrg Bunch of basil, minced
Directions
- Bruise the ginger by tapping with a meat hammer or possibly rolling pin to separate the fibres. Put the damsons and onions into a pan with the currants, spices, and half the vinegar. Bring to the boil and simmer for 30 min.
- Rub the pulp through a sieve and return to the cleaned pan. Add in the sugar, salt and remaining vinegar. Bring back to the boil and simmer for 45 min till thick and creamy.
- Stir the minced basil into the sauce and leave to cold a little. Pour the sauce into hot, sterile jars. Cover and seal.
- Makes about 4 1/4 c..
- Excellent with roast poultry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1193g | |
| Calories 1386 | |
| Calories from Fat 33 | 2% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14013mg | 584% |
| Potassium 2024mg | 58% |
| Total Carbs 324.16g | 86% |
| Dietary Fiber 15.6g | 52% |
| Sugars 288.14g | 192% |
| Protein 9.86g | 16% |
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