Plum sauce is a thick, sweet, and tangy sauce that typically consists of plums, sugar, vinegar, ginger, and other seasonings. The plums are usually cooked down to a pulp with the other ingredients, then strained to remove any solids, resulting in a smooth and glossy sauce that is dark in color. The origins of the recipe can be traced back to Chinese cuisine, where it is commonly served as a dipping sauce for various dishes such as spring rolls, dim sum, and roasted meats. The plum sauce has since become popular around the world, particularly in Western countries where it is used as a condiment for grilled or roasted meats, and sandwiches, and as a dipping sauce for finger foods. Today, the Plum Sauce recipe can be found in many cookbooks and online recipe sources, often with variations to suit individual tastes and preferences.
Dried plum sauce is a sweet sour and savory flavor. It is traditionally served with spring rolls Chinese egg rolls chicken Patti box or many more.
Take the dry plums and soak it for an hour, remove the seed.
Boil water in a pan add in a plum pieces and sugar cardamom powder salt red chili crushed cook about for 10 to 15 minutes or until it become thick.
Now add food color Pumpkin seeds and almonds cook it for 4 to 5 minutes. Mix well and remove from heat, the consistency of the sauce will be thick and sticky.
Allow the sauce to cool completely ,than transfer to glass bottle. Store in the refrigerator.
