Dinner

Plum & Preserved Lemon Chutney Recipe

ByEthan Lark November 22, 2025November 22, 2025

Introduction

This Plum & Preserved Lemon Chutney is a delightful blend of sweet, tangy, and spiced flavors. Perfect for pairing with cheeses, cold meats, or as a sandwich spread, it’s a versatile condiment that brightens up any meal.

A close-up view of three toasted bread slices placed on a white plate with a light grey texture, each piece spread with a golden layer of melted butter topped with a chunky, glossy reddish-brown jam. A silver spoon rests on the plate, holding some jam. Next to the plate, an open glass jar filled with the same jam shows its rich, thick texture. The setup is on a wooden board with some crumbs scattered around, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg plums, washed, stoned and cut into bite-sized pieces
320g red onions, diced
350ml red wine vinegar
250g golden granulated sugar
70g preserved lemons, skin 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
1 tsp sea salt

Instructions

Step 1: Heat the oven to 120°C (100°C fan) or gas mark 1/2. Sterilise your jars and lids by washing them in hot, soapy water and rinsing thoroughly. Drip-dry them upside down, then place them in the oven for at least 20 minutes.
Step 2: Weigh out approximately 750g of the chopped plum flesh and set aside.
Step 3: Place the diced onions in a large, wide pan over high heat with the red wine vinegar and golden granulated sugar. Bring to a boil, then reduce to a gentle simmer. Stir occasionally and cook for about 15 minutes until the onions soften and look glossy.
Step 4: Add the preserved lemons, the prepared plums, ground cinnamon, ground peppercorns, ground mace, mixed spice, grated nutmeg, and 1 teaspoon of sea salt. Bring the mixture back to a boil, then lower the heat to a simmer. Stir frequently to prevent sticking and burning.
Step 5: Simmer the chutney for 45 minutes to 1 hour, or until it thickens to a jam-like consistency and reduces by about one-third.
Step 6: Remove the pan from the heat. Ladle the hot chutney into the warm, sterilised jars and seal immediately while still hot.

Tips & Variations

For a milder spice flavor, reduce the amount of ground peppercorns or omit the mace.
If you like a chunkier chutney, add the plums later in the cooking process to keep more texture.
Try substituting red wine vinegar with apple cider vinegar for a slightly different tang.

Storage

Store the sealed jars in a cool, dark place for up to 1 year. Once opened, keep the chutney refrigerated and consume within 6 months. The chutney can be enjoyed cold or allowed to come to room temperature before serving.

How to Serve

A white plate with three slices of toasted bread each spread with a creamy pale yellow layer of butter and topped with a chunky, deep red jam that has visible fruit pieces. The plate has some crumbs scattered around, with a silver spoon resting on it, coated with the same red jam. Next to the plate, there is a glass jar filled with the same vibrant jam. The scene is set on a white marbled surface with crumbs around, and a woman's hand is holding one of the bread slices off the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemons instead of preserved lemons?

Fresh lemons won’t provide the same depth of flavor as preserved lemons, but you can use lemon zest and a little lemon juice as a substitute, though the chutney will be less complex.