Savoury Chinese Plum Sauce Recipe

This week the kids and I took a walk in the rain, which was nice on it’s own, but the highlight was finding a plum tree firmly planted on the pavement, so since I didn’t have to knock on anyone’s door for permission, we helped ourselves to about half a kilogram of plums. One of my favourite Chinese meals is Duck with Plum Sauce, so I decided to use some of these to make my own plum sauce.

Chinese Plum Sauce

I had to do a bit of  googling for recipes, and it seems there’s a plum sauce to suit every pallet. So I’d say this recipe is highly versatile. You could add chillies for a spicier kick, or some olive oil for a dressing. It could even make a really good dip if you’re doing finger foods that need dipping.

I made it first without any sweeteners added, but found it very salty, but if you have sweet enough plums that shouldn’t be a problem. Mine were more tart than sweet, so I added a few tablespoons of maple syrup and that really transformed the flavour.
Chinese Plum Sauce

The jar of plum sauce can keep for up to six months in the freezer, and around 2 weeks in the fridge, though I froze one and used the rest on a delicious chicken dinner. Even the kids liked it.

(I heated sesame oil in a frying pan and sizzled some chicken strips in it, then added the plum sauce – enough to cover – and let it boil down. As it became stickier and ‘dried up’ I added cashew nuts and spring onion, which was poured over egg fried rice. Yummy!)

Chicken in Plum Sauce

Easy Plum Sauce
Prep time
Cook time
Total time
Recipe type: Sauce, Dips
Cuisine: Asian
  • 15-20 small to medium plums
  • 6 cloves garlic
  • 1 medium red onion
  • 5-10g fresh ginger
  • ¼ cup soy sauce
  • 2 tablespoons sweet chilli sauce (optional)
  • 2 tablespoons honey or maple syrup (optional)
  1. Add garlic, onion, ginger and soy sauce to Thermomix® bowl
  2. Add the MC and liquidise 30 seconds/speed 10
  3. Add plums to Thermomix® and boil 80C/15 minutes
  4. Place the internal steamer into a bowl and pour the sauce into it so as to capture all the pips, then pour back into the bowl.
  5. Add sweet chilli sauce and/or honey or maple syrup
  6. Blend speed 5/20 seconds
  7. Store in the freezer up to six months or the fridge up to two weeks.

Chinese Plum Sauce


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