• 1 kg fresh plums
• 300 g onions
• ½ tsp fresh ginger
• 2 tbsp fresh mint (2 tsp dried)
• 1 tsp crushed peppercorns
• 2 tbsp butter

Halve and stone the plums and place in a pot with the finely chopped onions, ginger mint and pepper.  Cover and cook for 20 mins.  Remove the lid and continue cooking slowly to reduce the liquid until the mixture is quite thick.  Cut the butter into small wedges and which these into the sauce until melted.

• 1 tsp each of brown sugar, salt, crushed garlic and coarse mustard
• ½ tsp each of coarsely ground black pepper and dried mustard
• A handful of fresh herbs or a tsp of dried ones
• 1 c light salad oil
• ½ c spiced or herb vinegar

Blend together and store in a jar in the fridge.