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In a heavy bottom pot, add the chopped plums. Leave the heat on low and let the plums cook for 10 – 15 mins. By then the plum would start to lose their water and become mushy.
Add all the ingredients (apart from the salt) into the pot and let it simmer for another 15 mins. Make sure to stir the mixture at intervals to incorporate all the spices.
Finally add salt according to taste. I used 1 tsp but you can add more depending on how you want to use the sauce.
Continue to cook the sauce till all the plum has completely turned into liquid. It should resemble a thicker version of ketchup.
Finally once the sauce is nice and thick, turn off the heat and let it sit in the pot till it cools down.
Store in a nice, clean, air – tight container.
Make this sauce the day before you want to marinate meat or poultry.