PLUM & PRESERVED LEMON CHUTNEY
You only eat the skin of preserved lemons.
■ 350g red onions, diced
■ 350ml red wine vinegar
■ 1 cup sugar
■ 1kg red plums
■ 70g preserved lemons (skin only), diced
■ 1 Tbsp each: ground mixed spice, grated root ginger
Place the onions, vinegar and sugar in a large saucepan. Bring to the boil and simmer for about 15 minutes or until the onions are soft.
Meanwhile, halve, stone and chop the plums. Add to the saucepan with the diced lemon skins, mixed spice and ginger. Simmer on low heat for about 40 minutes, until thick.
Pour into hot sterilised jars right to the top. Seal while hot. Makes about 5 cups.