- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 15
- Fat Content: 0g
- Saturated Fat Content: 0g
- Carbohydrate Content: 3g
- Sugar Content: 3g
- Fiber Content: 0g
- Protein Content: 0g
- Sodium Content: 0.1g
Plum & preserved lemon chutney
- plum - 1kg plums, washed, stoned and cut into bite-sized pieces
- red-onion - 320g red onions, diced
- red-wine-vinegar - 350ml red wine vinegar
- golden-granulated-sugar - 250g golden granulated sugar
- preserved-lemon - 70g preserved lemons, skin only, chopped into small pieces
- ground-cinnamon - 1/2 tsp ground cinnamon
- peppercorn - 1/2 tsp ground peppercorns
- mace - 1/4 tsp ground mace
- mixed-spice - 1/4 tsp ground mixed spice
- grated-nutmeg - 1/4 tsp grated nutmeg
- 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.
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.Add to Favourites