Plum & preserved lemon chutney

Chutney recipe for 4 - 8 people, takes only 15 mins; recipe has plum, red onion, red wine vinegar, golden granulated sugar, preserved lemon, ground cinnamon, peppercorn, mace, mixed spice and grated nutmeg.

Plum & preserved lemon chutney

Plum & preserved lemon chutney

Recipe by Chef Soomro Course: Chutney

4 - 8

Prep time

20 mins


  • Red Onion: 320g red onions, diced
  • Ground Cinnamon: 1/2 tsp ground cinnamon
  • Red Wine Vinegar: 350ml red wine vinegar
  • Mixed Spice: 1/4 tsp ground mixed spice
  • Preserved Lemon: 70g preserved lemons, skin only, chopped into small pieces
  • Mace: 1/4 tsp ground mace
  • Plum: 1kg plums, washed, stoned and cut into bite-sized pieces
  • Peppercorn: 1/2 tsp ground peppercorns
  • Golden Granulated Sugar: 250g golden granulated sugar
  • Grated Nutmeg: 1/4 tsp grated nutmeg


  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.
  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.
  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.
  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.