Tangy plum and chipotle sauce

Is a barbecue sausage really a barbecue sausage without a splash of homemade plum sauce on the side? This one uses pre-prepared chipotle peppers in adobo sauce (look for them in the "Mexican" section at the supermarket) to give it a little more kick. While it’s magic with a traditional pork sausage, this tangy sauce also goes well with deep-fried tofu or in a cheese toasted sandwich. It can be used immediately, but the flavours will deepen over time.

Ingredients

500 g	Plums, (about 4-5 large Fortune plums), stoned and roughly chopped (Main)
750 g	Onions, peeled and sliced
1 piece	Fresh ginger, 5cm, peeled and roughly chopped
4 cloves	Garlic, peeled and roughly chopped
½ cup	Sultanas
2 cups	Vinegar, (white wine or malt)
6	Chipotle peppers in adobo sauce, (about 1/2 a 200g tin)
1 cup	Brown sugar, packed
2 ½ Tbsp	Salt
1 Tbsp	Turmeric
1 Tbsp	Five-spice powder
1 Tbsp	Smoked paprika

Directions

1. Put the plums, onions, ginger, garlic and sultanas in a large, heavy pot with 1 cup of the vinegar. Simmer over medium heat, stirring occasionally, for about 30 minutes or until the plums and onions are very soft. Transfer to a food processor (or use a stick blender in the pot) and add the chipotle peppers. Puree until smooth.
2. Return to the pot and add the sugar, salt, spices and remaining 1 cup vinegar. Simmer over low heat for 20-30 minutes, until thickened (remember it will thicken further as it cools). Leave to cool, then pour into sterilised sauce bottles. Cap tightly and store in a cool, dark place. ‌