Plum & Preserved Lemon Chutney Recipe

Introduction

This Plum & Preserved Lemon Chutney offers a perfect balance of sweet, tangy, and spiced flavors, ideal for enhancing cheeses, meats, or sandwiches. Its rich, thick texture and fragrant spices make it a delightful homemade preserve to keep on hand.

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

1. Step 1: Heat the oven to 120°C (100°C fan)/gas mark 1/2. Sterilise your jars and lids by washing them in hot, soapy water, rinsing thoroughly, then drip-dry upside down. Place the jars and lids in the oven for at least 20 minutes to sterilise completely.
2. Step 2: Weigh the chopped plum flesh and set aside approximately 750g. In a large, wide pan over high heat, combine the diced red onions, red wine vinegar, and golden granulated sugar. Bring the mixture to a boil, then reduce the heat and gently simmer, stirring occasionally, for about 15 minutes until the onions soften and become glossy.
3. Step 3: Add the chopped preserved lemons, plums, ground cinnamon, peppercorns, mace, mixed spice, grated nutmeg, and 1 teaspoon of sea salt to the pan. Return to a boil, then reduce the heat to a simmer. Stir frequently to prevent sticking or burning.
4. Step 4: Continue simmering the mixture for 45 minutes to 1 hour, until it thickens and becomes sticky and jam-like in texture, reducing by about one-third.
5. Step 5: Remove the chutney from heat and immediately ladle it into the warm, sterilised jars. Seal the jars while the chutney is still hot to preserve freshness.

Tips & Variations

• For a smoother texture, pulse the chutney briefly with a hand blender before bottling.
• You can substitute red wine vinegar with apple cider vinegar for a milder tang.
• Add a handful of chopped dried apricots or raisins during the simmering stage for extra sweetness and texture.
• If unavailable, fresh lemon zest can replace preserved lemon rind but reduce the quantity to 1 tablespoon.

Storage

Store the chutney in a cool, dark place for up to 1 year when sealed. Once opened, keep it refrigerated and consume within 6 months. Reheat gently if desired before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen plums for this chutney?

Fresh plums are best for texture and flavor, but frozen plums can be used if thawed and drained well beforehand to avoid excess moisture diluting the chutney.

How do I know when the chutney is ready?

The chutney is ready when it has thickened to a sticky, jam-like consistency and has reduced by about one-third. You can test by placing a spoonful on a cold plate: if it wrinkles when pushed, it’s done.

Plum & Preserved Lemon Chutney Recipe

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★★★★★

4.4 from 102 reviews

• Author: Hailey
• Total Time: 1 hour 35 minutes
• Yield: Approximately 4 to 5 jars (about 1 liter total) 1x
• Diet: Vegetarian

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Description

A rich and flavorful Plum & Preserved Lemon Chutney, combining sweet ripe plums with tangy preserved lemon and a blend of warm spices. Perfect as a condiment to enhance grilled meats, cheeses, or sandwiches, this chutney is slowly simmered to achieve a thick, jam-like consistency and preserved for long-lasting use.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 kg plums, washed, stoned and cut into bite-sized pieces
• 320 g red onions, diced
• 350 ml red wine vinegar
• 250 g golden granulated sugar
• 70 g 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

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Instructions

1. Sterilise Jars: Heat the oven to 120°C (100°C fan/gas mark 1/2). Wash your jars and lids in hot, soapy water, rinse well, and drip-dry them upside down. Place them in the oven for at least 20 minutes to sterilise.
2. Prepare Plums: Weigh the chopped plum flesh and set aside approximately 750 grams for the chutney.
3. Cook Onions: In a large, wide pan over high heat, add the diced red onions with the red wine vinegar and golden granulated sugar. Bring to a boil, then reduce the heat and gently simmer, stirring occasionally for about 15 minutes until the onions soften and become glossy.
4. Add Ingredients and Spices: Add the chopped preserved lemons, the weighed plums, ground cinnamon, ground peppercorns, ground mace, mixed spice, grated nutmeg, and 1 tsp sea salt to the pan.
5. Simmer Chutney: Bring the mixture back to a boil, then reduce heat to a gentle simmer. Stir frequently to prevent sticking and burning. Cook for 45 minutes to 1 hour until the chutney is thick, sticky, jam-like and has reduced by about one third.
6. Jar and Seal: Remove the pan from heat and ladle the hot chutney into the warm sterilised jars. Seal immediately while still hot to preserve freshness.
7. 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 sterilised to prevent contamination and prolong shelf life.
• Use preserved lemon skin only as the pulp may alter the chutney’s texture and flavor.
• Stir frequently during simmering to avoid burning at the bottom of the pan.
• You can adjust the sugar quantity according to sweetness preference.
• The chutney pairs wonderfully with grilled meats, cheese boards, and sandwiches.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: British

Keywords: plum chutney, preserved lemon chutney, British chutney, homemade chutney, spiced chutney, condiment recipe