Plum & preserved lemon chutney

Plum & preserved lemon chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


makes 4 x 250ml jars

If you find the dried fruit in traditional chutney overly sweet, you'll love the sharp bite of the preserved lemons in this recipe

Nutrition and extra info

  • Gluten-free
  • Vegan

Nutrition: per tbsp

  • kcal15
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre0g
  • protein0g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 1kg plums, washed, stoned and cut into bite-sized pieces



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Debbie Borley's picture
Debbie Borley
9th Feb, 2020
Incredible flavors! Really unusual. Will definitely make this again.
1st Jan, 2019
Great chutney. I can't believe there's only one other review. I altered the spices a bit as I didn't have mace (so added a bit more mixed spice). I also had to top up my vinegar with cider vinegar, this seemed to work fine too. Then I added a pinch of chilli flakes which gives it a nice after burn. I hope more people make it.
Chutney 1
16th Oct, 2016
Gorgeous recipe. Making a second batch for Christmas.
8th Oct, 2017
pleased to hear it -- definitely sounds worth making
18th Aug, 2019
Does the recipe require the skin of 70g preserved lemons or 70g of preserved lemon skins? Thanks.
goodfoodteam's picture
20th Aug, 2019
Thanks for your question - it's 70g of preserved lemon skin.
12th Dec, 2016
How much does this make? And do the plums need to have the skin removed?
goodfoodteam's picture
17th Dec, 2016
Hi there, this makes 4 x 250ml jars and no you don't have to remove the plum skins unless you want to. Enjoy!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?