Description
Make the most of your glut of damsons by making this damson chutney recipe. Cooked with apple and gently spiced, it's fab served as part of a cheeseboard. It makes a great homemade foodie gift as well!
Ingredients
Units
Scale
- 900g (2lbs) damsons, pitted
- 2 large Bramley apples, peeled, cored, and cut into small cubes
- 450g (1lb) onions, peeled and finely chopped
- 450g (1lb) raisins
- 1 green chilli, washed and finely chopped
- 450g (1lb) brown sugar
- 1g (1/2 tsp) cayenne pepper
- 11g (2 tsp) salt
- 2g (1 tsp) ground allspice
- 3g (1 tsp) ground cinnamon
- 3g (1 tsp) ground ginger
- 2g (2 tsp) freshly ground pepper
- 6 juniper berries
- 750ml (1 1/2pt) white wine vinegar
- 10ml (2 tsp) balsamic vinegar
Instructions
- Place all the ingredients in a large heavy bottomed saucepan.
- Heat the contents slowly until boiling point is reached.
- Turn the heat down until a consistent slow simmering point is reached.
- Cook for at least 2 hours but no more than 5. Check on it every 30 minutes and stir occasionally.
- Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
- Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!
Notes
- You can use a cherry pitter to stone the damsons.
- The apples should weigh roughly 450g (1lb) in total.
- This recipe yields 6 x 370ml (1lb) and 3 x 185ml (½lb) jars.
- This chutney makes a great homemade Christmas gift!
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Chutney
- Method: Boil
- Cuisine: British