Plums boost the tangy-sweet flavour of this quick homemade barbecue sauce, which is finger-licking good on grilled chicken, pork (ribs, especially), and duck. Wait until the meat is almost cooked before brushing on the sauce, lest it burn.





2 cups plums without stone, halved

1 cup ketchup

3 onions chopped

2 tablespoons of minced garlic

1⁄4 cup packed dark brown sugar

3 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1/4 cup minced chipotle chile in adobo sauce

1 tablespoon Worcestershire sauce

1 tablespoon cumin seeds

2 tablespoons fennel seeds

2 tablespoons smoked paprika

6 cloves

1 tablespoon dried thyme

1 tablespoon coriander seeds

1 tablespoon dried rosemary

salt and pepper to taste


Roast off fennel, cumin and coriander seeds in a medium heat dry pan until fragrant. Let cool. Add all seeds to all the rest of the herbs and spices and crush with mortar and pestle or spice grinder.

Pour a lug of olive oil into a pan and gently fry the onions for 5-10 minutes on a low heat to really get the flavours going. Add in garlic and fry for another few minutes. Add in all spices and fry for another few minutes.

Add in the rest of the ingredients and bring to a boil on a medium to high heat. Reduce heat and simmer 20 minutes or until thick, stirring occasionally.

Use immersion blender to blend until smooth. Or if you have no immersion blender, cool for about 10 minutes, place mixture in a food processor or blender and process until smooth. You can strain to make smoother.

Store in fridge for up to 2 weeks or pasteurise in small bottles to last for a much longer time.