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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare Plums: Weigh the chopped plum flesh and set aside approximately 750 grams for the chutney.
- 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.
- 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.
- 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.
- 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.
- 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
