Return to listing

Spiced Damson Chutney

There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes - dipping crisp, crunchy potato skins into this dark, spicy, deeply flavoursome preserve is one of life's great pleasures.

 
 
 Spiced Damson Chutney

  Makes six 1 lb (350 ml capacity) jars

Ingredients
 3 lb (1.35 kg) damsons
 2 heaped teaspoons ground ginger
 2 small cinnamon sticks
 1 oz (25 g) allspice berries
 1 dessertspoon cloves
 2 pints (1.2 litres) malt vinegar
 1 lb (450 g) cooking apples (no need to peel)
 3 largish onions
 3 cloves garlic
 1 lb (450 g) seedless raisins
 1 lb (450 g) dark soft brown sugar
 1 lb (450 g) demerara sugar
 2 tablespoons sea salt
Conversions
Need help with conversions?
Equipment
You will also need a preserving pan, or a very large, heavy-based saucepan; a 12 inch (30 cm) square piece of muslin (or gauze); some string; and six 1 lb (350 ml capacity) jars, sterilised.

This recipe is taken from How to Cook Book Three.

Method

You've got two options here. One is to halve the damsons, slitting them down the natural line of the fruit and twisting out the stones – very tedious.

The other is to stew them gently with ½ pint (275 ml) of the vinegar and then, wearing rubber gloves, remove the stones as they separate themselves from the flesh - also tedious but, either way, it will only take about 25 minutes and I promise you it is well, well worth it.

Place them in a preserving pan, then core the apples but leave the peel on, and finely chop them in a processor. Then process the onions, adding both these to the pan.


After that, crush the garlic and add that, followed by the ginger, raisins, sugar and the (remaining) vinegar. Then sprinkle in the salt and stir everything thoroughly.

Now wrap the cinnamon, allspice and cloves in the muslin (or gauze) and tie the top loosely with the string to form a little bag, which should then be tied on to the handle of the pan and suspended among the rest of the ingredients.

Now bring everything to the boil, then lower the heat and let the chutney simmer very gently for 2-3 hours, stirring it occasionally and rather more often towards the end to prevent it sticking to the bottom.

When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, do the channel test - if it is ready, when you draw a channel with a wooden spoon across its surface, it will leave an imprint for a few seconds without filling up with vinegar.

While it is still warm, pour it into the hot, sterilised jars (see below), filling them as full as possible. Cover each with a waxed disc and seal tightly with a vinegar-proof lid.

Label when cold and store the chutney in a cool, airy cupboard, leaving it to mellow for at least 3 months before eating.

Note: To sterilise jars, wash the jars and lids in warm, soapy water, rinse well (again in warm water), then dry them thoroughly with a clean tea cloth, place them on a baking tray and pop them in a medium oven, gas mark 4, 350°F (180°C) for a minimum of 5 minutes. 

Add their contents while they are still hot.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Christmas Chutney Makes a 1 litre jar

Christmas Chutney

This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.

 
 
Fresh Date and Apple Chutney Serves 6 as a starter

Fresh Date and Apple Chutney

This chutney goes particularly well with Camembert Croquettes. However, it would also partner the Christmas cold cuts and buffet food extremely well, especially ham, pork pies and gammon.

 
 
Smoky Tomato Chutney Makes four 1 lb (350 ml capacity) jars

Smoky Tomato Chutney

Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!

 
 
Spiced Cranberry Chutney Makes 2 x 1 lb (350 ml) capacity jars

Spiced Cranberry Chutney

Make this a month before Christmas so that the flavours can mature: brilliant with cheeses and cold meats.

 
 
Spiced Apricot and Orange Chutney Makes a 1¾ pint (1 litre) jar

Spiced Apricot and Orange Chutney

This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For monkeypuzzle
21 Oct 2014 14:17
Coffee Break sweet potatoes
21 Oct 2014 12:02
Food and travel probably not
20 Oct 2014 17:18
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Cheese and Onion Pie
21 Oct 2014 14:36
Books video
18 Oct 2014 18:17
Equipment For Boy Wonder
21 Oct 2014 15:41
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com