Shropshire Damson Chutney
Rich, glossy Shropshire damson chutney packed with tart spiced fruit, dark brown sugar, and warming vinegar. A traditional farmhouse preserve.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 145 kcal
Equipment
- •Large heavy-based preserving pan
- •Wooden spoon
- •Slotted spoon
- •Sterilised glass jars with vinegar-proof lids
- •Ladle and jam funnel
Nutrition
Per serving, approximate
- Calories
- 145 kcal
- fat
- 0.3 g
- carbs
- 33 g
- fibre
- 1.8 g
- protein
- 1 g
- calories
- 145 kcal
Instructions
- 1
Place the damsons, diced Bramley apples, chopped onions, and grated ginger into a large heavy-based pan.
- 2
Pour in half of the cider vinegar and bring the mixture to a gentle boil on the hob over medium heat.
- 3
Simmer gently for 15 minutes until the damsons soften and start breaking down.
- 4
Carefully fish out the floating damson stones from the surface using a slotted spoon.
- 5
Stir in the raisins, minced garlic, mustard seeds, ground allspice, cayenne pepper, and sea salt.
- 6
Pour in the remaining vinegar and tip in all the dark brown sugar.
- 7
Stir constantly over low heat until the sugar dissolves completely.
- 8
Simmer uncovered for 45 to 55 minutes, stirring frequently, until thick and glossy.
- 9
Draw a wooden spoon across the pan base to ensure a clear channel remains without liquid flooding in.
- 10
Ladle the hot chutney into warm sterilised jars and seal immediately with vinegar-proof lids.
Chef's tips
If you leave the damsons whole, the stones will rise to the surface as the fruit softens, making them easy to scoop out with a slotted spoon. Allow the chutney to mature in a cool, dark place for at least four weeks before opening so the vinegar mellows and flavours deepen.
Ingredient substitutions
- fresh damsons → tart plums or bullaces
- cider vinegar → malt vinegar
- dark brown soft sugar → light brown soft sugar
Storage
Store unopened jars in a cool, dark cupboard for up to one year, and keep opened jars in the fridge for up to six weeks.
Reheating
Serve at room temperature; do not reheat.
Common mistakes to avoid
- •Boiling too rapidly on high heat, which can catch and scorch the sugar on the bottom of the pan.
- •Under-cooking the chutney so it remains watery rather than thick and jam-like.
- •Eating the chutney immediately instead of giving it a few weeks to mature in the jar.
Serving suggestions
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