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Close up up damson chutney on bread with cheese

Damson Chutney


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

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

  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