Description
This Plum & Preserved Lemon Chutney is a flavorful and aromatic condiment perfect to complement cheeses, grilled meats, or sandwiches. Combining sweet plums, tangy preserved lemons, and a warm blend of spices, this chutney is slow-simmered to a thick, sticky consistency and jarred for long-term storage.
Ingredients
Scale
Main 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
- Sterilize jars: Heat your oven to 120C/100C fan/gas 1/2. Wash jars and lids in hot, soapy water then rinse thoroughly. Drip-dry them upside down and place in the oven for at least 20 minutes to sterilize.
- Prepare plums: Weigh the chopped plum flesh and set aside approximately 750g for the chutney.
- Cook onions with vinegar and sugar: In a large, wide pan over high heat, combine diced onions, red wine vinegar, and golden granulated sugar. Once it reaches a boil, reduce to a gentle simmer and cook for about 15 minutes, stirring occasionally, until onions become soft and glossy.
- Add remaining ingredients: Mix in the chopped preserved lemon skins, reserved plums, ground cinnamon, peppercorns, mace, mixed spice, nutmeg, and 1 teaspoon of sea salt. Bring the mixture back to a boil.
- Simmer to thicken: Reduce heat to a low simmer. Stir frequently to prevent sticking or burning. Simmer the chutney uncovered for 45 minutes to 1 hour, until thick, sticky, jam-like, and reduced by about one third.
- Jar and seal: Remove from heat and immediately ladle the hot chutney into warm, sterilized jars. Seal while still hot to ensure preservation.
- Storage: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 6 months.
Notes
- Ensure jars and lids are properly sterilized to avoid spoilage.
- You can adjust the sugar quantity depending on your desired sweetness.
- This chutney pairs beautifully with cheeses and cold meats.
- Use preserved lemon skin only, not the pulp, for the authentic tangy flavor.
- If the chutney sticks to the pan at any point, reduce the heat and stir more frequently.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: plum chutney, preserved lemon chutney, fruit chutney, homemade chutney, chutney recipe, condiment recipe, British chutney
