If you find the dried fruit in traditional chutney overly sweet, you’ll love the sharp bite of the preserved lemons in this recipe
Prep:20 mins
makes 4 x 250ml jars
1kg plums, washed, stoned and cut into bite-sized pieces320g red onions, diced350ml red wine vinegar250g golden granulated sugar70g preserved lemons, skin only, chopped into small pieces½ tsp ground cinnamon½ tsp ground peppercorns¼ tsp ground mace¼ tsp ground mixed spice¼ tsp grated nutmeg
STEP 1Heat 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.STEP 2Weigh 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.STEP 3Add 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.STEP 4Remove 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.
