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
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
