Chilli Blueberry Plum Sauce: Recipe

Wondering what to do with those plums that are going soft towards the end of their life? How about making a chilli blueberry plum sauce? This recipe has the subtle flavour of blueberry added to it along with a decent chilli kick. A versatile sauce that works well as an addition to many dishes.

chilli blueberry plum sauce

Preparation Time: 10 minutes          /          Cooking Time: 2 hours          /          Serves n/a


  • 1 tsp (5g) ginger, ground
  • 1 tsp (5g) allspice
  • 1 tsp (5g) cinnamon, ground
  • 1 tbsp (15g) white sugar
  • juice of ¼ lemon
  • 4 large, yellow flesh plums
  • 2 tbsp (30g) blueberry jam
  • 1 birds eye chilli, seeded & finely chopped



  1. Remove the skin and seeds from the plums.
  2. Put the plums into a small saucepan, place it onto the stove on a medium heat and stir/mush up the plums.
  3. Add the ginger, allspice, cinnamon, sugar, lemon juice, jam and chilli and stir.
  4. Once everything is combined, you should have quite a watery mixture.
  5. Reduce to a simmer and allow the sauce to reduce – you want to end up with a thick sauce, about a third of the volume you began with. This takes about 2 hours. Make sure you stir it occasionally to ensure nothing sticks to the saucepan or burns.
  6. Blend together the mixture with a stick blender or in a small food processor until you have a smooth, consistent sauce.
  7. Use the sauce straight away or allow it to cool before putting it into a jar/container and refrigerating. It will keep for up to 6 months in the fridge.



You can taste the sauce after step 4 and add additional sugar and spices to suit your own taste.

You don’t have to add in the chilli if you don’t like. Alternatively if you want it even hotter, throw in the seeds – it’s completely up to you.

This sauce goes really well with duck and Asian greens like bok choy but you can really use it with anything – I quite like it with a nice thick cut porterhouse steak.

Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.


Full Moon Fever, Abbotsford

What To Eat In Hawaii

Snack Man, Fortitude Valley

- Advertisment -