The best plum sauces for meat. Delicious plum sauce for the winter

Plums are fruits, like apples, are quite versatile. Sweet dishes are prepared from them (jam, compotes, jams) and they are willingly used as the basis for sauces. It has long been noticed that pickled plums, with their delicious aroma, go well with meat, especially barbecue. Pickled plums are part of a complex side dish for pork chops, langets, natural bone-in cutlets. Experienced housewives, real sorceresses in the kitchen, inventive chefs prepare many excellent plum sauces and meat dishes. In this article, we will look at some recipes for plum sauces.

Plum meat sauces recipes

Georgian cuisine recipe adopted by Russian chefs.

Ingredients for plum adjika:

• plums - 2 kg,
• sweet bell pepper - 1 kg,
• garlic - 200 gr.,
• hot pepper - 3 pods,
• sugar - 250 gr.,
• salt - 50 gr.,
• tomato paste - 60 gr.,
• Parsley, cilantro, dill - 1 bunch each,
• pepper - 10 gr.,
• cloves - 12 pcs.,
• lemon - 1 pc.

Preparation of plum adjika

1. Plums for this recipe are suitable for any variety, ripe, without wormholes. Rinse the plums, cut in half and remove the pit.
2. Prepare the pepper. For this and Bell pepper and bitter rinse, cut into pieces and remove the seeds.
3. Garlic to clear from integumentary shirt.
4. Pass plums, peppers, garlic through a meat grinder.
5. Put the plum mixture in a bowl, add salt, sugar, cloves, allspice and cook over low heat, stirring constantly.
6. Dill, parsley and cilantro wash and finely chop.
7. After 20 minutes, put chopped greens and lemon juice into adjika. Mix adjika and continue cooking for another 20 minutes.
8. Pour sauce into prepared jars and roll up.

Apple Plum Juice Ingredients:

• plums - 1.8 kg,
• apples - 1.5 kg,
• sugar - 600 gr.,
• water - 200 ml,
• cloves - 8 pcs.,
• cinnamon - 2 tsp,
• ground chili pepper - 1 tsp,
• vinegar - 150 ml.

Preparation of plum sauce with apples.

1. Plums wash, cut, remove the stone.
2. Cut the washed apples into quarters and remove the core. You can not peel off the skin.
3. Grind apples and plums in a meat grinder or blender.
4. Prepare marinade. To do this, boil the cinnamon and cloves for a few minutes. Then throw out the cloves and add sugar, ground hot pepper and vinegar to the spicy water. Boil a little.
5. Pour puree from plums with apples into a saucepan and pour in hot marinade. Next, mix well and cook for 45 minutes, stirring occasionally.
6. Put the sauce in prepared jars and close in the usual way.

• plums (cherry plum, tkemali, sour plums) - 8 kg,
• lemon mint - 15 gr.,
• cilantro - 60 gr.,
• coriander - 80 gr.,
• chili pepper - 5 gr.,
• garlic - 6 cloves,
• salt - 70 gr.

Plum sauce for meat which is prepared before serving.

Roast Lamb Plum Sauce Ingredients:

• large plums - 6 pcs.,
• garlic - 2 cloves,
• red onion 0.5 pcs.,
• olive oil - 25 gr.,
• sugar - 40 gr.,
• parsley - a handful,
• ground black pepper - 5 gr.,
• salt - to taste.

Preparation of plum sauce for roast lamb

1. Finely chop clean plums.
2. Chop the onion and garlic into tiny cubes.
3. Pour the oil into a saucepan and lightly fry the onion and garlic in it. Then put the plums, salt, pepper, add a little water and cook for a few minutes.
4. Transfer the warm sauce to a gravy boat and serve.

Ingredients for Caucasian plum and walnut sauce:

• plums - 300 gr.,
• water - 350 ml.,
• walnuts peeled - 200 gr.,
• garlic 3 cloves,
• cilantro - 1 small bunch,
• hot pepper - to taste,
• salt.

Preparation of Caucasian sauce from plums and nuts.

1. Rinse plums of any variety, put in a saucepan, cover with water and cook until soft. Then grate the plums in a colander with small holes.
2. Grind nuts in a coffee grinder or blender.
3. Grind garlic and cilantro in a mortar until mushy.
4. Put plum puree, nuts, cilantro, garlic in a saucepan, salt, pepper and cook for about half an hour.
5. Pour sauce into suitable dishes. If the seasoning is too thick, then you can dilute it with plum juice.

Appetizing plum sauce is a great addition to dishes. Prepare a plum sauce for the winter, and you will have delicious seasoning with meat, pasta or fish. Choose any variety of plums, but look at their degree of maturity. Learn about the secrets of making sauce in our article.

Preparing plum sauce for the winter - preparation

Take whole and elastic blue, yellow or red plums without defects for the sauce. Overripe fruits will not work, as well as green ones. Fruit preparation:

• remove stems and leaves from plums;
• rinse under cold water;
• if you are peeling, pour boiling water over the plums or soak in hot water for 5 minutes;
• take out the seeds from the fruit.

Prepare a large enameled pot and 0.5 liter jars for cooking plums for the winter. Banks pre-sterilize.

Cooking tkemali plum sauce for the winter - a classic recipe

Products:

• 3 kg of blue plums;
• 0.5 st. spoons of salt;
• 5 st. spoons of sugar;
• one bunch of fresh dill, cilantro and parsley;
• head of garlic.

Peel the garlic from the husk, remove the seeds from the plums. Cut the fruit in half. Dry the washed greens. Your next steps are:

• mince plum halves together with parsley, cilantro and garlic cloves. You can grind with a blender;
• place the mixture in a deep bowl or pan and place on the stove;
• boil over low heat, stir several times;
• put dill into the boiling mass;
• stir and boil for 40 minutes;
• salt at the end of cooking, add sugar and cook for 15 minutes;
• Pour the sauce into prepared jars and screw on the lids. Store in a cool place.

Preparing yellow plum sauce for the winter

Products:

• 5 kg of yellow plums;
• 2 heads of garlic;
• 460 g of water;
• 40 g of sugar;
• 20 g of salt;
• taste hot peppers Chile;
• 20 g seasoning hops-suneli.

Place the prepared plums in a saucepan and add water. Boil over medium heat. Put the plums together with the liquid in a blender, add the de-seeded peppers and garlic cloves to them. Grind. Return the mass to the pot. You also send hops-suneli, salt and sugar there. Boil until the mass thickens and transfer the sauce to prepared jars. Roll up the lids, and after cooling, store in a cool place.

Preparing plum sauce with apples for the winter

This sweet and sour sauce prepared by the Chinese. An amazing combination of plums with curry and apples gives the sauce an unusual taste. Prepare:

• 3 heads of garlic;
• 2 kg of any plums;
• 1 kg of apples;
• 100 g of ginger;
• a glass of cold water;
• 0.1 l of balsamic vinegar;
• 1 st. a spoonful of soy sauce;
• ground pepper, curry to taste.

Finely chop the peeled ginger and prepared plums. Put in a saucepan, pour water. Put on the stove to boil. Until the mixture begins to boil, add the garlic squeezed out by the garlic, finely chopped apples, seasonings and soy sauce. After boiling, screw the fire, and boil for half an hour. Don't forget to stir. Give ready mix cooling time. Then grind with a blender. We return the resulting mass to the pan, bring it to a boil again, cook for 5-10 minutes and pour into jars. It remains to roll up the container with lids, and in winter add the sauce to different dishes.

There are many more recipes for making plum sauce. Be sure to include capsicum, suneli hops, coriander and cilantro in recipes. These seasonings will give the sauce a spicy amazing taste, and in winter the whole family will enjoy tasting it.

1. Wash the plums well. On whole fruits, make a few shallow cuts and immerse them in hot water for 15 minutes. When the skin begins to “flake off” from the fruit, pull it up and remove it. It comes off very easily. Then cut the plums in half, remove the pits and puree them. You can do this with a blender, meat grinder or food processor.
2. Pour the plum puree into a saucepan of a suitable volume, and send it to the fire. Boil and cook the sauce for 20 minutes over low heat.
3. Grind cilantro, hot peppers and garlic with a blender, meat grinder or food processor. Put this mass into plum puree, adding sugar, salt, ground coriander.
4. Bring the sauce to a boil again and transfer it to pre-sterilized jars. Roll up the container with lids, put the jars upside down and wrap warm blanket until completely cool.

Ripe tomato seasoning international recognition because it goes well with any cold and hot dishes and snacks. Each country in the formulation of this useful product makes its own adjustments, but tomatoes continue to be its basis, to which you can add anything you like. We suggest trying an unusual tomato-plum sauce that will ennoble the dishes, helping them to reveal their true taste.

Ingredients:

• Tomatoes - 2 kg
• Plums - 2 kg
• Onions - 2-3 pcs.
• Sugar - 150 g
• Garlic - 100 g
• Salt - 1.5 tbsp.
• Chili pepper - 1-2 pods
• Celery stalk - 2 pcs.
• Basil - bunch
• Dill - bunch
• Green cilantro - a bunch

To prepare the tomato plum sauce:

1. Wash tomatoes and plums. Make cross-shaped cuts on them and place in a container for 15 minutes with hot water. Then carefully remove the skin from them and remove the stone from the plums. Twist tomatoes and plums through a meat grinder.
2. Peel the onions, dry them and pass through the middle grate of the meat grinder.
3. Rinse celery and basil and mince.
4. Transfer the twisted plums, tomatoes, onions, celery and basil to a saucepan, add salt, sugar and boil over high heat. After that, reduce the temperature to the smallest and cook the mass for 1.5 hours.
5. Peel the garlic and squeeze it through a press. Wash the greens of dill and cilantro and chop finely. Add these spices to the pot 30 minutes before the end of the boil.
6. remove membranes and seeds, finely chop and add to the sauce 15 minutes before the end of cooking.
7. Cool the sauce and roll into sterilized jars.

The recipe for plum sauce in the company of garlic is very popular in many cuisines of the world. It is, of course, available in bottles at a number of grocery stores, but it is better to try making it yourself, following this recipe. This sauce perfectly diversifies your usual food, adding unusual notes of taste to it.

Ingredients:

• Ripe tomatoes - 1 kg
• Plums - 0.5 kg (pitted)
• Onion white onion - 1 pc. (large size)
• Garlic - 2 heads
• Apple cider vinegar - 1.5 tbsp.
• Ground chili pepper - 1/2 tsp
• Ground cloves - 1/2 tsp
• Bay leaf - 2 pcs.
• Salt - 1.5 tbsp. (with slide)
• Sugar - 150 g

Preparing the Garlic Plum Sauce:

1. Wash plums and tomatoes. Remove the seeds from the plums, while carefully examining the inside of the fruit, if you find worms, then remove them. Pour 100 ml into a saucepan drinking water, put the plums with tomatoes, close the lid, boil and evaporate for 5-6 minutes, so that they boil and turn into a soft mass. Then remove the peel from them by rubbing the plum and tomato mass through a sieve.
2. Wash the peeled onion, cut into 4 parts and chop with a meat grinder.
3. Place the plum-tomato puree and the onion mass in a saucepan, boil, reduce the heat and boil the food for 2 hours.
4. After 1.5 hours, add salt, sugar, cloves, pepper to the mass, Bay leaf, vinegar and garlic squeezed through the garlic.
5. At the end of cooking, remove the bay leaf from the ketchup, and puree the sauce with a blender to obtain a uniform consistency.
6. Once again, let the ketchup sauce boil and pour it into sterile jars, rolling them up with sterile lids. Store the sauce either in the refrigerator or in the cellar.

Video recipe for making spicy plum sauce in a slow cooker:

Tkemali is a traditional Georgian plum sauce. It is prepared from ripe or unripe sour plums of a special variety - tkemali (cherry plum). However, experience shows that the sauce is tasty from any variety of plums, depending on which it turns out sweeter or sourer, and the color of ketchup also varies.

Tkemal Ingredients:

• Fresh plums - 4.5 kg
• Ground coriander - 1.5 tsp
• Mint - bunch
• Garlic - 5 cloves
• Sugar - 2.5 tsp
• Salt - 1 tsp or to taste
• Drinking water - 450 ml

Preparation of tkemali:

1. Wash the fruits of the plums, put in a 5 l saucepan and pour water. Set the pot on the stove and boil over high heat. Reduce the temperature to medium and boil the plums for about 2 hours. During this time, they should become soft, the skin should burst, and the flesh should separate from the seeds. Then remove the plum mass from the heat and cool to room temperature.
2. Take another pan, place a colander on it, transfer the plum mass and grind it, leaving the skins and discarding the seeds.
3. Send the mashed and cleaned mixture back to the stove. Add coriander, washed mint leaves, crushed garlic, sugar and salt. Bring the mixture to a boil at average temperature, stirring constantly, and boil it for another 5 minutes. Since tkemali sauce is a Georgian sauce, you can add hot red or black pepper to it according to your taste.
4. Prepare sterilized jars in which to put the hot mass, and screw it with sterilized metal lids. Wrap the jars with a warm blanket and leave to cool completely.

Video recipe:

In stores that sell everything for sushi, Chinese plum sauce can be bought ready-made. But why? After all, we will tell you how to make it at home yourself.

You can serve Chinese plum sauce not only with dishes Chinese food. It will also enrich the taste and the usual ubiquitous food. For example, it is delicious to use with meat, and especially with pork and duck.

Ingredients:

• Plums - 1 kg
• Sugar - 100 g
• Rice vinegar - 120 ml
• Ginger root - 40 g
• Garlic - 40 g
• Badian - 2 stars
• Cinnamon stick - 1 pc.
• Carnation - 4 buds
• Coriander seeds - 1.5 tsp

Preparation of Chinese Plum Sauce:

1. Wash the plums, remove the pit and skin. There are 2 ways to get rid of the peel: pour boiling water over the fruits for 15 minutes and remove the peel, or boil them for 5 minutes and grind through a sieve.
2. Then place the plum mass in a saucepan, preferably with a thick bottom. Add all the ingredients for the sauce: sugar, rice vinegar, peeled and finely chopped ginger root, crushed garlic, star anise, clove buds, coriander seeds and cinnamon stick.
3. Place the pot on the stove, bring to a boil over medium heat and simmer for about 30 minutes, until the plums are tender.
4. Remove star anise, clove buds, coriander seeds and cinnamon stick from the pan, and beat the sauce with a blender until smooth.
5. Pour the hot sauce into sterilized bottles and close with sterilized lids. Wrap the sauce in a warm towel and leave to cool completely.

All plum sauce recipes are a bit similar to each other, but if you add different spices and products, you can always get a completely new dressing. Having prepared a sauce from plums and, you can get a spicy, moderately tart and slightly sweet sauce, where sweetness is pleasantly combined with spiciness.

Ingredients:

• Plums - 0.5 kg
• Apples - 0.5 kg
• Drinking water - 50 ml
• Sugar - 500 g (You may need more or less sugar. It depends on the sweetness of the fruit.)
• Ground cinnamon - 1/2 tsp
• Carnation - 5 buds
• Ginger root - 1 cm (2-4 g)

Making Apple Plum Sauce:

1. Wash plums and apples. Cut the core from the apples with a special knife, and remove the stone from the plums. Cut the fruit into 4-6 pieces, put in a saucepan, add water and boil for 10 minutes. When the mass is steamed and becomes soft, grind it through a sieve.
2. Place the puree in another saucepan, add the sugar and boil for about 10 minutes. Then add peeled ginger root, cinnamon and cloves. Boil the mass from 5 minutes and the density of ketchup that you want to get. The longer the sauce evaporates, the thicker it becomes. Also be sure to taste the sauce, you may need to add salt or sugar.
3. Remove the clove buds from the finished ketchup. After hot sauce, roll up into sterile jars and seal with sterilized lids.
4. Such a sauce goes great with various desserts, like ice cream, pancakes or pancakes, and if you add cilantro greens, chopped garlic and season with salt before serving, then it can be used as a sauce for meat, fish, poultry, etc.

In addition to the fact that plum sauce is served with meat dishes, it can also be used for marinating and cooking different types of meat. In the following recipes, you will learn how to do this. So, we present the recipe for beef in plum sauce. Meat with this cooking method acquires a slightly sour taste, spicy-garlic aroma, softness and juiciness.

Ingredients:

• Beef - 0.5 kg (better lean part)
• Red onion - 1 pc.
• Green onions - 2 feathers
• Soy dark sauce - 200 ml.
• Plum sauce - 2.5 tbsp.
• Honey - 1.5 tsp
• Salt - 1/2 tsp or to taste
• Freshly ground black pepper - 1/2 tsp or to taste
• Peanut butter - 1.5 tbsp
• Refined vegetable or other oil - for frying

Preparation of beef in plum sauce:

1. Wash the beef, cut off the film and all the fat, and cut into thin strips, 5 cm long and 1 cm thick, which you put in any form. If you first put the meat in freezer for 25 minutes, it will be easier and thinner to cut.
2. Prepare the marinade. In a small bowl, combine honey, salt, pepper, soy and plum sauce. Pour the beef pieces with the resulting mixture, mix them gently so that all the slices are evenly covered with it and refrigerate for 2 hours, and preferably overnight.
3. After this time, remove the meat from the refrigerator and put it on the table for 20 minutes so that it warms up to room temperature.
4. Heat up in a frying pan vegetable oil up to high temperature. Add marinated beef and peeled and chopped half rings onion. Fry for 10 minutes, stirring constantly.
5. The dish is ready. Remove the beef from the stove, place it in a serving bowl, drizzle with peanut butter and serve hot or warm. Sprinkle the top with sesame seeds and chopped green onions.

Pork is always delicious, and if it's also in plum sauce, it's just excellent. The sauce will give the meat a special piquancy, a light aroma of spices, a slight sourness, a pleasant spiciness and a subtle sweetness. In addition, this cooking method improves appearance of the finished dish, making the pork much prettier than traditional recipes.

Ingredients:

• Pork fillet - 500 g
• Garlic - 2 cloves
• Green onions - 3 feathers
• Refined vegetable oil - 2.5 tsp for frying
• Plum sauce - 6 tbsp
• Fresh ginger root - 3 cm.
• Soy sauce - 1.5 tbsp.
• Nuts - 10 g

Cooking Pork in Plum Sauce:

1. Cut off all the fat from the pork fillet. In a large heat-resistant skillet over high heat, heat the vegetable oil well and put the meat in a whole piece. Fry it at a medium temperature for 15 minutes, while turning it every 3 minutes so that it becomes evenly brown.
2. Then wrap the meat with foil and immerse in a saucepan suitable in volume with boiling salted drinking water. Boil and boil for 7 minutes. Then take the meat out of the pan, remove the foil, dry it and cut into slices.
3. Peel and grate the ginger on a medium or coarse grater, or cut into 0.5 mm cubes. Peel and chop the garlic. Add these spices to the pan in which the meat was fried and fry them for 30 seconds. Then add soy and plum sauces and 4 tbsp. drinking filtered water.
4. Put the chopped pork into the pan and heat well. Then add finely chopped green onion and fry the food for another 2 minutes.
5. Arrange the finished dish on plates, and sprinkle with any crushed nuts. An ideal side dish for such pork is stewed beans with cabbage. It will be very tasty if vegetables are also cooked in plum ketchup.

A light and tender dish with an exquisite and piquant taste can be prepared from chicken and fresh plums. Poultry meat is perfectly combined with sweet and sour fruit notes. It is quickly saturated with the aroma of spices and sauce. original recipe can be used for a festive feast. It will be appreciated by lovers of the combination of poultry with fruits and fragrant spices.

Ingredients:

• Chicken (part of a chicken) - 1 kg.
• Plum sauce - 4 tbsp.
• Plums - 300 g
• Garlic - 3 cloves
• Ground coriander - 1 tsp
• Black ground pepper - 1/2 tsp or to taste
• Salt - 1 tsp or to taste

Preparation of chicken with plums:

1. Rinse the chicken running water, dry, cut into portions and coat well with salt, black pepper and ground coriander.
2. Peel the garlic and cut into thin slices, which are placed under the skin of the chicken parts.
3. Brush the chicken generously on all sides with plum sauce and marinate at room temperature for one hour.
4. Rinse the plums under running water, dry, cut in half and remove the pits.
5. Grease a baking sheet with oil, place the chicken on it, sprinkle with chopped plums and cover with cooking foil. Heat the oven to 200 degrees and bake the chicken for 50-60 minutes. 15 minutes before the dish is ready, remove the foil and let the bird brown.

We gave you examples simple recipes fragrant plum sauces, as well as hearty dishes that can be prepared based on them. If you like to flavor your food with different sauces, I advise you to stock up on plum sauce for the winter. Also, I note that although plum sauce is mainly made, but according to the same basic recipes sauces can be made using pumpkin, peaches, apricots, and even some varieties of melon.

Wash plums, remove pits and chop finely. We shift the chopped plums into a saucepan or a saucepan with a thick bottom.

Cook plums over low heat after boiling for 20-25 minutes, removing the foam formed during boiling. My plums were quite juicy and gave a lot of juice. But if necessary, you can also add half a glass of water.

Wash greens and chop. We also need garlic and a few rings of red hot pepper.

Mince garlic and pepper as well.

After 20-25 minutes after boiling, add greens, garlic and pepper to the plums.

Season the plum sauce with a teaspoon of Khmeli-suneli.

As for salt and sugar, it all depends on how sour your plums are. Mine turned out to be very sour, and it’s even scary to say how much sugar it took me! I needed 4 teaspoons of salt for this amount of plums. I recommend adding salt and sugar a little at a time and tasting each time until the taste of the sauce suits you.

To prepare plum sauce for the winter, we sterilize jars or bottles and lids for them in advance. Pour the prepared sauce hot into containers and cork.

Enjoy your meal!

The harvesting and harvesting of the seasonal harvest is in full swing. Here the plum has arrived, from which you can cook an extraordinary spicy sauce. There are a lot of varieties of cooking such a fragrant seasoning. The well-known Georgian tkemali and satsebeli, but there are even more complex sauces, for example, Chinese, in which rice vinegar and a large number of seasonings
Plum sauce is perfect for any meat. Especially unusually tasty is shish kebab made from pork, beef or chicken, poured on top with a bright fragrant seasoning of plums and sprinkled with herbs. There are more complex variations when tomatoes, apples, carrots or walnuts.
I want to bring to your attention a recipe for a delicious sauce from this sweet and sour fruit. For its preparation, plum "Hungarian" or cherry plum is suitable. It is desirable that the fruit be with a sour taste, dense to the touch, you can take a little unripe. This is the plum I used in this recipe. The finished seasoning turns out to be thick, with a sweet and sour taste and a little spicy, since I added hot pepper. If you don't love spicy sauces then pepper can be omitted. From this amount of plums, two small jars of plum blanks are obtained.
For your convenience, I have provided the entire recipe for plum sauce for meat step by step description and added photos.

Taste Info Sauces for the winter

Ingredients

• plum - 1 kg;
• garlic - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• hops-suneli - 0.5 tbsp. l.;
• ground coriander - 1 tsp;
• water - 70 ml;
• hot pepper - to taste.

How to cook plum sauce for meat for the winter

First, prepare the plums. We wash them well under water, let them dry a little. Cut into two halves and remove the bone.


We put the prepared fruits in a thick-walled pan, add filtered water according to the recipe. We put on medium heat, stirring occasionally, we wait for the plum mass to boil. Remove the foam, reduce the temperature to a minimum, cover the pan with a lid and cook for 30 minutes. Stir from time to time so that the plums do not stick to the bottom.


While the fruits are being prepared, we peel the garlic, cut it into small pieces. We wash the hot pepper, remove the seeds from it, randomly cut.


After thirty minutes of boiling, chop the plums immersion blender or rub through a fine sieve. The consistency should be a homogeneous puree. Put the pan back on a low heat and cook the chopped plums under the lid for another 30 minutes. Don't forget to stir occasionally with a wooden spatula.

Add the rest of the ingredients: salt, sugar, suneli hops, ground coriander, chopped garlic and hot pepper. Mix well and boil for 20 minutes over low heat, without covering with a lid. Grind the plum sauce with a blender until a homogeneous mass is formed and cook for another 10 minutes after boiling.
At this point, let's try the sauce. If necessary, you can also add salt, pepper, garlic to taste, suitable for acid lemon juice, a slight use of apple or wine vinegar is also allowed in the recipe.


While the sauce is being prepared, we wash small jars, lids, and sterilize them for 5-10 minutes over steam or in another way convenient for you. Pour the hot sauce into sterile, dry jars, cover them with a clean lid (do not twist).


We cover the bottom of the pan with a towel or cotton fabric folded in several layers, put a jar of sauce. Pour hot water and sterilize for 10 minutes after boiling.


Close the lids tightly and turn the jars upside down. Wrap well until they cool completely. Delicious preparations for you!


For a spicy taste plum sauce, instead of suneli hops, you can pour 1 teaspoon of dry ginger and the same amount of dried mint. If you add curry seasoning (20 g) to garlic, you get an unusual delicate aroma.
Whatever spices you put in, in any case, a magical sweet and sour plum sauce will come out, which is suitable not only for meat, but also for any dish.