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Damson Chutney

A heavenly way to deal with an abundance of damsons - this spicy damson chutney is the perfect accompaniment to roast meats. You can adapt the quantities directly to however many damsons you have – just watch the cooking time if you are making a different sized batch (less time for smaller, more for bigger).
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Author: The Cook


  • kg damsons, stoned and halved or quartered
  • 3 large onions, chopped
  • 500 g Bramley , cooking apples, cored and chopped
  • 500 g raisins or other seedless dried fruit
  • 500 g muscovado , dark soft brown sugar
  • 500 g Demerara , granulated golden sugar
  • litres malt vinegar
  • 4 cloves garlic
  • cm piece fresh ginger, peeled and grated
  • 2 tablespoons salt

Tied into a small piece of muslin


  • Put everything into a large, preserving pan*, slowly bring to the boil, then simmer very gently for around 2-2½ hours, stirring occasionally to check how it is coming along and to prevent it sticking to the pan. It will continue cooking as it cools down, so don’t go too far, but do make sure that most of the vinegar has disappeared and it has a nice gloopy consistency.
  • Pour into sterilised jars while still warm, seal well making sure there is no contact with any metal, cool and label. Leave to mature in a cool dark cupboard for at least 2 months before eating.


The point of a preserving pan is its extra-wide top – this makes the evaporation go faster and reduces cooking time. If you are using a narrower pan it will take longer.
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