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Plum & preserved lemon chutney

Plum & preserved lemon chutney

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegan
Nutrition: per tbsp
HighlightNutrientUnit
kcal15
low infat0g
saturates0g
carbs3g
sugars3g
fibre0g
protein0g
salt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2016

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Rating: 5 out of 5.4 ratings
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