• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greedy Gourmet | Food & Travel Blog
  • Home
  • Recipes
  • Restaurants
    • Where To Eat in England
      • London
      • Berkshire
      • Essex
      • Surrey
    • Ireland
    • Italy
    • Montenegro
      • Ireland
    • Netherlands
    • Serbia
    • Spain
  • Places to Visit
    • Places to Stay in England
    • France
    • Italy
    • Netherlands
    • Norway
    • Portugal
    • Spain
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Tips & Tricks
  • Places to Visit
  • Restaurants
  • About
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Special Diets / Gluten Free / Damson Chutney

    Damson Chutney

    25 November 2020 - By Michelle Minnaar
    This post may contain affiliate links.

    FacebookTweetPin18YummlyShares18
    Jump to Recipe

    Have you tried spiced damson chutney? I’d go so far as to say it’s the very best. The chutney champ. Don’t believe me? Make it once and you’ll see just how amazing spiced damson chutney really is.

    Damson chutney on bread and cheese

    Spicy, tangy, rich and delicious it goes with so many different types of foods. It’s an absolute gourmet gift from the culinary gods!

    Products you need for this damson chutney recipe

    There are a few essential items you will need for this recipe:

    • Cast iron saucepan or preserving pan – a heavy bottomed saucepan or a quality preserving pan are a very important part of the chutney making process
    • Cherry pitter – removing the stones from a damson can be tricky. Make it easier by using a cherry pitter
    • Wax discs – keep things extra fresh by sealing the jars with these discs
    • Mixing spoon – you’ll need a wooden spoon to stir the chutney mixture
    • Raisins – know as ‘nature’s candy’ raisins will bring a nice sweet pop to your chutney 
    • Brown sugar – damsons are not naturally sweet, so some dark soft brown sugar will balance out the taste
    • Cayenne pepper – bring a nice earthy spiciness to your chutney with some cayenne pepper
    • Ground allspice – allspice will bring a wonderful spicy flavour to this dish
    • Ground cinnamon – many recipes call for cinnamon sticks, as well as other spices, wrapped in a piece of muslin. For me, ground spices taste as good and make things a whole lot easier
    • Ground ginger – a ginger kick gives this recipe an extra edge
    • Juniper berries – these little berries will add a peppery fruitiness
    • White wine vinegar – white wine vinegar adds a little acidity
    • Balsamic vinegar – you could also use malt vinegar, but I think balsamic brings a deeper, sweeter taste 
    • Chutney jars – sterilised jars are needed to safely store the chutney
    • Jar labels – use these labels to label your sterilised jars. You could even personalise them and give them to friends and family as a Christmas present 
    damson, apple, onion, vinegar, spices, sugar

    What do damsons look like?

    They are small purple fruits that are part of the plum family. While plums are normally round, a damson tends to be oval in shape. They are also slightly smaller than plums.

    What do damsons taste like?

    While plums and damsons look similar, their flesh has a very different texture. Plums are juicy and sweet, while the flesh of a damson is a lot drier and the taste is not as sweet.

    What is chutney?

    A spicy, savory dip, it is made from fruits, vegetables and herbs with added vinegar sugar and select spices. It pairs well with anything from curries and cooked meats to cheese and bread.

    The term chutney used to be specific to a certain mixture of fruits,vegetables and spices with a specific texture. Now, there are so many different types made from a large range of ingredients and the definition is a lot looser.

    What are the origins of chutney?

    Originally a way of preserving food, chutneys date back over 2,000 years to the Indian subcontinent. Back then, it was made in a form of paste or thick sauce, much different to the chunky texture of modern chutneys.

    It was eventually picked up by the Romans and, later during the colonial era, the British. The Brits made it commercially in the 20th century and it eventually became a popular dish all over the world, with many more different types springing up.  

    When are damsons in season?

    Jar of fresh jam to learn how to make a damson jam

    They are usually harvested between late August and October. This makes them perfect for fruity comfort food that brings a touch of summer, like jams and pies.

    How do you know when damsons are ripe?

    If it is firm, it’s not ripe. A ripe damson should be a little bit soft. Even when it’s soft and ripe, it won’t be quite as sweet as a plum. Still, it’s all about the flavour it brings when it’s cooked.

    How do you remove the stones when you make damson jam?

    The best way to remove the damson stones is to use a cherry pitter. Make sure you choose damsons that are ripe and each stone should come away easily.

    Another way to remove the stones is to put them in a pan of water and simmer until they soften. This will make removing the stones a lot easier.

    You could also freeze the damsons. When thawed, the stone will come away a lot easier – just use a knife to cut down the length of the damson and then give it a twist. Then lever the stone out.

    Are damsons good for you?

    These little purple fruits are very good for you and have many great health benefits. These health benefits range from protecting against heart disease, boosting your immune system, improving digestive health, increasing energy, lowering cholesterol, strengthening bones, and decreasing the risk of certain types of cancer.

    What else can you make with damsons?

    Aside from making a delicious spiced chutney, you can also use them to make an amazing jam. Check out my delicious damson jam recipe!

    Jay of damson chutney with a slice of bread and cheese smothered in damson chutney

    More delicious chutney recipes

    If this fantastic spiced recipe whet your appetite, why not give some of these recipes a go?

    • Plum chutney – if you enjoyed the damson recipe, you’ve got to try plum!
    • Green chutney – this spicy green chutney is one of the easiest Indian side dishes. It tastes amazing when paired with Indian snacks such as pakoras and bhajis
    • Bombay chutney – full of flavour and very fiery, this classic Indian chutney goes well with just about any Indian snack. Once you’ve made your own, you’ll be hooked
    • Persimmon chutney – a beautiful, bright, vibrant chutney with a unique taste, persimmon chutney is a great recipe if you want to impress your friends and family
    • Carrot chutney – a very healthy, fresh chutney that’s spicy and tangy, carrot chutney also has a nice kick thanks to the cayenne pepper and ginger
    • Runner bean chutney – green, healthy and full of flavour, this recipe is comprised of simple ingredients and makes the perfect accompaniment to big hearty roast dinners
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Close up up damson chutney on bread with cheese

    Damson Chutney


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 3 hours 20 minutes
    • Yield: 90 servings of 30ml (2 tbsp) 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    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 (½ 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 (1½pt) white wine vinegar
    • 10ml (2 tsp) balsamic vinegar

    Instructions

    1. Place all the ingredients in a large heavy bottomed saucepan.
    2. Heat the contents slowly until boiling point is reached.
    3. Turn the heat down until a consistent slow simmering point is reached.
    4. Cook for at least 2 hours but no more than 5. Check on it every 30 minutes and stir occasionally.
    5. 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.
    6. 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

    Keywords: damson chutney, damson recipe, vegan damson recipe, damson and apple chutney

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    More

    • Marrow Chutney
    • Blue Cheese Dip
    • Plum Chutney
    • Damson Jam
    FacebookTweetPin18YummlyShares18

    DON’T MISS A THING!

    New recipes, tips & tricks, reviews and giveaways every week!

    Reader Interactions

    Comments

    1. Ellie

      April 21, 2022 at 2:58 pm

      Once I saw the picture on the recipe card I knew I had to replicate it and just have the chutney with some bread and cheese, wow what an incredible flavour.

      ★★★★★

      Reply
      • Michelle Minnaar

        April 22, 2022 at 2:48 pm

        Nothing goes better with this chutney! Thanks Ellie.

        Reply

    Make my day! - Share your thoughts... Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Food Photographer & Blogger

    about michelle

    Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

    More about me →

    Join the
    Greedy Gourmet club!

    Latest Recipes

    • Beef Yaki Udon
    • Kinder Bueno Cookies
    • King Prawn Chow Mein
    • How to sterilize jars in the microwave

    Footer

    ↑ back to top

    About

    • About
    • Copyright, Privacy & Disclosure Policy
    • Disclaimer
    • Accessibility Policy
    • Cookie Policy

    Services

    • Food Photography
    • Recipe Development
    • Food Videography

    Contact

    • Contact
    • Work With Me
    • Media Kit

    As an Amazon Associate and affiliate marketer I earn from qualifying purchases.

    Copyright © 2022 Greedy Gourmet