Plum & preserved lemon chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 4 x 250ml jars
Skip to ingredients
- 1kg plumswashed, stoned and cut into bite-sized pieces
- 320g red onionsdiced
- 350ml red wine vinegar
- 250g golden granulated sugar
- 70g preserved lemonsskin only, chopped into small pieces
- ½ tsp ground cinnamon
- ½ tsp ground peppercorns
- ¼ tsp ground mace
- ¼ tsp ground mixed spice
- ¼ tsp grated nutmeg
Nutrition: per tbsp
- kcal15
- fat0glow
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Heat oven to 120C/100C fan/gas 1/2. Sterilise your jars and lids by washing in hot, soapy water and rinsing thoroughly. Drip-dry upside down, then put in the oven for at least 20 mins.
step 2
Weigh the chopped plum flesh so you have approximately 750g and set aside. Put the onions in a large, wide pan over a high heat with the vinegar and sugar. Once boiling, lower the heat and gently simmer, stirring occasionally, for about 15 mins until the onions soften and become glossy.
step 3
Add the preserved lemons along with the plums, spices and 1 tsp sea salt. Bring back to the boil, then lower the heat to a simmer and stir so it doesn’t catch on the bottom and burn. Reduce the chutney for 45 mins-1 hr until it becomes thick, sticky and jam-like, and has reduced by a third.
step 4
Remove from the heat, ladle into the warm, dry sterilised jars and seal while the chutney is still hot. Will keep, sealed, for up to 1 year; once opened, store in the fridge and eat within 6 months.
