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| 1/2 x ca. 30 g | Fresh root ginger |
| 4 1/2 x ca. 450 g | Damson plums; pitted and chopped |
| 8 x ca. 30 g | onions chopped |
| 4 x ca. 30 g | Currants; (about 2/3 cup) |
| 1/2 x ca. 30 g | Whole allspice; (about 2 tbsp) |
| 1/4 x ca. 30 g | chillies dried |
| 1/4 x ca. 30 g | Mustard seeds |
| 2 1/2 Tasse | white vinegar |
| 1 Tasse | sugar |
| 2 Esslöffel | salt |
| 1 gross | Bunch of basil; chopped |
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Bruise the ginger by tapping with a meat hammer or rolling pin to separate the fibres. Put the damsons and onions into a pan with the currants, spices, and half the vinegar. Bring to the boil and simmer for 30 minutes.
Rub the pulp through a sieve and return to the cleaned pan. Add the sugar, salt and remaining vinegar. Bring back to the boil and simmer for 45 minutes until thick and creamy.
Stir the chopped basil into the sauce and leave to cool a little. Pour the sauce into warm, sterile jars. Cover and seal. Makes about 4 1/4 cups.
Excellent with roast poultry.
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