Damson chutney is a delightful blend of sweet and tangy flavors, perfect for enhancing your meals. Made from the rich, deep-purple damson plums, this chutney is a British classic that pairs wonderfully with cheese, cold meats, or even as a spread on toast. The unique taste of damson plums, with their slightly tart edge, creates a chutney that’s both versatile and delicious.
My version of damson chutney adds a unique twist to the traditional recipe. By incorporating a blend of aromatic spices and a touch of warmth from ginger, my chutney brings an extra depth of flavor that sets it apart. It’s the perfect condiment to elevate any dish and impress your taste buds.
Overview of Damson Chutney Recipe
Ingredients:
- 1.5 kilograms of damsons (prepared by stoning and halving or quartering)
- Three large onions, finely chopped
- 500 grams of Bramley (cooking) apples, cored and chopped
- 500 grams of seedless dried fruit, such as raisins
- 500 grams of dark soft brown sugar (muscovado)
- 500 grams of granulated golden sugar (Demerara)
- 1.5 liters of malt vinegar
- Four cloves of garlic, peeled and crushed
- A 2.5 cm piece of fresh ginger, peeled and grated
- Two tablespoons of salt
- One tablespoon of whole cloves
- Two cinnamon sticks
- One blade of mace
- 20 whole peppercorns
- 25 grams of allspice berries
- Half a dried chili
Method:
Preparation:
- Begin by preparing all your ingredients. Chop the onions and apples, crush the garlic, and grate the ginger. Stone and quarter the damsons.
Spice Bundle: - Tie the cloves, cinnamon sticks, mace, peppercorns, allspice berries, and dried chili into a small piece of muslin. This will allow the flavors to infuse without leaving the whole spices in the chutney.
Cooking:
- In a large preserving pan, combine all the ingredients including the muslin spice bundle.
- Slowly bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer gently for around 2 to 2.5 hours. Stir occasionally to prevent sticking and ensure even cooking.
- As the chutney simmers, it will thicken and most of the vinegar will evaporate. Aim for a nice gloopy consistency. Keep in mind that the chutney will continue to thicken as it cools.
Jarring:
- While the chutney is still warm, pour it into sterilized jars. Seal the jars well, ensuring there is no contact with any metal parts to avoid contamination.
- Allow the jars to cool completely before labeling.
Maturing:
Store the sealed jars in a cool, dark cupboard for at least 2 months to let the flavors mature and develop fully.
Tips:
Preserving Pan: Using a wide preserving pan helps in faster evaporation, reducing the overall cooking time. If you use a narrower pan, be prepared for a longer cooking process.
Serving Suggestions: Damson chutney pairs beautifully with cheeses, cold meats, and is a delightful addition to sandwiches and charcuterie boards.
This damson chutney recipe combines the best of traditional methods with a few unique twists, ensuring a rich, flavorful condiment that will enhance a variety of dishes. Enjoy the process of making this delightful chutney and savor its complex flavors as they develop over time.