Best 4 Spicy Plum Sauce Recipes

Get ready to tantalize your taste buds with a culinary journey into the world of spicy plum sauce, a delectable condiment that adds a burst of flavor to any dish. From its humble origins in Southeast Asia to its global recognition as a versatile ingredient, spicy plum sauce has captured the hearts (and palates) of food enthusiasts worldwide. Whether you're a seasoned chef or a home cook looking to add some zing to your meals, this article will guide you through the art of crafting the perfect spicy plum sauce, exploring various recipes and techniques that will elevate your cooking to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PLUM SAUCE

Spicy Plum Sauce image

My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan

Provided by Taste of Home

Time 1h45m

Yield 9 half-pints.

Number Of Ingredients 10

Ingredients

4 pounds fresh plums, pitted and quartered
1 small onion, quartered
1 garlic clove, peeled
3-1/2 cups sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cloves

Steps:

In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE

Chicken Breasts in Spicy Apricot and Plum Sauce image

Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).

Provided by Chef Dudo

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 lb plum, stoned and finely chopped
4 ounces apricots, stoned and finely chopped (you can use dried apricots)
1 inch fresh ginger, grated
2 red chilies, deseeded and very finely chopped
2 cooking apples, peeled,cored and grated
2/3 cup balsamic vinegar
2/3 cup water
salt & freshly ground black pepper, to taste

Steps:

Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
In another pan, brown the chicken breast in the oil.
Add the sauce and cook together gently for about 15 minutes.
Season well with salt and pepper.
Serve over rice or cous-cous.

STICKY GRILLED DRUMSTICKS WITH SPICY/SWEET PLUM SAUCE

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce image

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;)

Provided by Manami

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 chicken drumsticks (about 3 pounds)
2 tablespoons canola oil
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional)
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
2 red purple plums (4 ounces each) or 2 purple plums, pitted and cut into 1/2-inch pieces (4 ounces each)
1/4 cup hot red pepper jelly or 1/4 cup sweet red pepper jelly
1 tablespoon Dijon mustard
1/4 cup water

Steps:

Light a grill.
Rub the chicken with the canola oil and season with salt and pepper.
Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.
Meanwhile, in a medium saucepan, melt the butter.
Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.
Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes.
Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted.
Carefully transfer the mixture to a food processor.
Add the water and puree until smooth.
Season the plum sauce with salt and pepper.
Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes.
Serve the drumsticks with any remaining plum sauce at the table.

Nutrition Facts : Calories 543.1, Fat 32, SaturatedFat 9.4, Cholesterol 192.7, Sodium 231.4, Carbohydrate 19.8, Fiber 0.9, Sugar 14.6, Protein 42.8

SPICY PLUM SAUCE

SPICY PLUM SAUCE image

Number Of Ingredients 9

Ingredients

1 1/2 pounds plums
1 tablespoon vegetable oil
2 cloves garlic peeled, minced
1/4 cup ginger root fresh, minced
1/2 teaspoon five spice powder
1/2 cup lime juice
5 tablespoons brown sugar
1/2 teaspoon chinese chili paste
1/4 teaspoon salt

Steps:

Pit the plums and coarsely chop. Put into a food processor and puree. In a heavy, medium-sized saucepan, heat the oil over medium Add the garlic and ginger; saute 2 minutes. Stir in the plum puree, five-spice powder, lime juice, optional Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. Remove from the heat and cool. Transfer to jars and refrigerate or freeze.

Tips:

Choose ripe plums: Use ripe, juicy plums for the best flavor. Avoid plums that are too soft or bruised.
Use a variety of plums: Different varieties of plums will give your sauce different flavors and colors. Experiment with different combinations to find your favorite.
Add some heat: If you like spicy food, add some chili peppers or ginger to your sauce. You can also use a store-bought chili sauce or paste.
Use fresh herbs and spices: Fresh herbs and spices will add depth and flavor to your sauce. Some good options include cilantro, basil, thyme, ginger, and garlic.
Don't overcook the sauce: Overcooking the sauce will make it thick and syrupy. Cook it just until the plums are softened and the sauce has reached your desired consistency.
Taste the sauce as you go: Taste the sauce as you cook it and adjust the seasonings as needed. You may need to add more sugar, vinegar, or chili peppers to get the perfect flavor.

Conclusion:

Spicy plum sauce is a versatile condiment that can be used in a variety of dishes. It's great as a dipping sauce for spring rolls, egg rolls, and dumplings. It can also be used as a marinade for chicken, pork, or tofu. And it's a delicious addition to stir-fries, noodles, and rice dishes. So next time you're looking for a new and exciting condiment, give spicy plum sauce a try. You won't be disappointed!