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Plum & preserved lemon chutney

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
    Cook: 1 hrs 15 mins
  • makes 4 x 250ml jars
  • Easy
  • makes 4 x 250ml jars
  • Easy
  • Calories 15
  • Carbohydrates 3
  • Saturated Fat 0
  • Sugar 3
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 15
  • Carbohydrates 3
  • Saturated Fat 0
  • Sugar 3
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Ingredients

  • 1kg plums, washed, stoned and cut into bite-sized pieces
  • 320g red onions, diced
  • 350ml red wine vinegar
  • 250g golden granulated sugar
  • 70g 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

Method

  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.

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