( Log Out / A heavenly way to deal with an abundance of damsons – this spicy damson chutney is the perfect accompaniment to roast meats. Delia’s spiced damson chutney; Nigel Slater’s damson ice-cream; Instructions for damson gin from the Cottage Smallholder; All Things Everhot’s Damson curd, a take on Nigella’s cranberry curd recipe (amazing colour) Nigel Slater’s Damson spelt cake The flavour matures and improves over time. The recipe can also be used to make damson vodka 30 mins . I was overjoyed to find them in my local Borough Market a few years ago – but not so overjoyed by the exorbitant price. Cheese & Thyme Shortbread with Damson Chutney by Thyme Recipes 23 Oct 19 Damsons are a small plum-like fruit with vibrant dark blue skin, they have a strong sour flavour (although not as mouth-puckering as their cousin the sloe) and are high in sugars, making them ideal for preserving. Damson Chutney Last year’s batch was simmered for about 2 hours and ended up fairly tart, with the plum and onion texture remaining and was a nice shade of purple. Change ). 2 tbsp salt I was looking for ways to use the fruit and found this delicious 1 blade mace The beauty of any chutney is that no two batches are the same as you vary the proportions of the different fruits in the mix. If you are simply stewing them for a dessert, I’d go along with this, but for any preserving I prefer to take the time to stone them first. Christmas: Chutneys, Pickles and Preserves, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 1 lb (450 g) cooking apples (no need to peel). ( Log Out / Plums come into season in late summer and it is a great time to make a delicious plum chutney. 11 ratings 4.7 out of 5 star rating. 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 ok thanks I have just found a delias damson chutney recipe and that says stew first in some vinegar and the stones will separate themselves from the flesh and …. Change ), You are commenting using your Twitter account. Add their contents while they are still hot. There are a few essential items you will need for this recipe: Cast iron saucepan or preserving pan – a heavy bottomed saucepan or a quality preserving pan are a very important part of the chutney making process; Cherry pitter – removing the stones from a damson can be tricky. Enter your email address to follow this blog and receive notifications of new posts by email. Damson Chutney. One is to halve the damsons, slitting them down the natural line of the fruit and twisting out the stones – very tedious. Use as an accompaniment to curries, rice, lamb, cheese with crusty breads, etc. ( Log Out / Damson Chutney Ingredients. Leave to mature in a cool dark cupboard for at least 2 months before eating. There are chutneys and chutneys, but this one is simply the best of all. 3 large onions, chopped 4 cloves garlic I suppose they must be remnants of the days when all of Kent was covered in orchards. Place the stoned damsons into a pan with handles at the top (I use a stock pot for all my chutney making) Core, peel and chop the apples and finely chop the onions to add to the pot Crush the garlic and add that, followed by the ginger, raisins, sugar and the (remaining) vinegar. Pour into sterilised jars while still warm, seal well making sure there is no contact with any metal, cool and label. It is delicious with cheese and pate. … Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. My version has evolved out of the classic Delia Smith plum chutney recipe in her Complete Cookery Course of 1985 (that’s the year of my copy – it was first published 1978). Food, Politics, & Society: Social Theory and the Modern Food System – out now! Method If you are using a narrower pan it will take longer. Indian Apple Chutney. Make this chutney now, and it will be ready to give as Christmas presents to your friends, neighbours and family. Makes around 6lbs (2.7 kgs) of jam. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks. Stoning the damsons takes a fair amount of time but the end result is worth it. Its tart, mildly spicy, sweet and a bit sour, all at the same time. Products you need for this damson chutney recipe. Recipe for Mixed Fruit Chutney. In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. https://www.bbcgoodfood.com/recipes/richly-spiced-plum-chutney ( Log Out / The secret of the damson’s utter charm is that because it’s a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet. This recipe is courtesy of the queen of cooking, Delia Smith. seems to be taking an age to reduce.. had it on for over 4 hours now and still going strong…. Make sure that you have a jar set aside for your boxing day lunch! Chutney makes a delicious and cheap gift. 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. Chutney is not an exact science and ginger, lemon rind, raisins, apricots, cardamom, paprika and any number of other ingredients can be added or substiuted. Hello there – I haven’t tried freezing it but I don’t see why not, as long as you seal it well in containers that will not react to the vinegar (or to being frozen) and freeze it in small enough quantities to be able to use it up once it’s defrosted. another recipe where you cook the chutney and the stones during cooking will well up to surface and you can pick them off…. Damson Chutney Ingredients Simmering In The Pan. I hate the mess and waste of fishing them out of a sticky jam or chutney. It gets eaten up pretty fast in my apartment, but any leftovers in jars seem to keep pretty much indefinitely in the fridge, so it is a very tolerant product as long as you handle the cooking and initial sealing part safely. I always make as much of this as I can as I know I’ll eat it all, as well as lose a few jars to friends and family. 2 cinnamon sticks Stone the plums and if big enough cut into slices. The plums are small and firm, with flesh sticking to the stone even when fully ripe, so a lot of recipes advise cooking them before removing the stones. Is it possible to freeze this chutney rather than canning it? Easy . For a better experience on Delia Online website, enable JavaScript in your browser. 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. Bottle up a taste of autumn with our homemade damson gin. 1.5kg (3lb 5oz) damsons, stoned and halved or quartered Perhaps I’m weird, but I find that just me, a knife and a big bowl of damsons sitting somewhere comfortable can turn into quite a pleasantly meditative task. Makes six 1 lb (350 ml capacity) jars. Then process the onions, adding both these to the pan. 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. Recipe for Damson Jam. 25g (1oz) allspice (pimento) berries Are you making a larger quantity? 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. If you can persuade someone to help you, all the better. There are chutneys and chutneys, but this one is simply the best of all. In a sink full of cool water, rinse and de-stem the plums. Tied into a small piece of muslin: Sharp and deeply flavoured, in my opinion they make the very best chutney you can eat, and the strongest flavoured plum jam. Cover each with a waxed disc and seal tightly with a vinegar-proof lid. Sorry, your blog cannot share posts by email. Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. There are numerous other ways of using this glut of fruit; damson ice-cream, damson crumble, damson gin, damson cheese, damson sauce (particularly good with gammon and game, like cranberry relish). After that, crush the garlic and add that, followed by the ginger, raisins, sugar and the (remaining) vinegar. Clusters and clusters of them all over the tree. The jam worked out at less than 25p a jar as I only had to buy the sugar. 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. Nigel Slater's Hot, Sweet Plum Chutney Recipe | Serious Eats This late summer fruit is great in many recipes: stirred into a fool, stewed to make jam or slow-cooked into a sauce to serve with meat. https://www.greatbritishchefs.com/ingredients/damson-recipes 1 tbsp cloves Our damson tree has never been so laden with powdery blue fruits and this year they’ve clumped together like bunches of giant, velvety grapes. 20 peppercorns 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. 500g (1 lb) Bramley (cooking) apples, cored and chopped Every one of them was groaning with fruit, they were all on public footpaths: these were rich pickings. The general ratio is 1kg of fruit and vegetables need 300ml of vinegar and 300g of sugar to preserve. This is a traditional dark, thick, rich chunky sweet and sour chutney that is both strong and hot. This gorgeous autumn fruit tart recipe, from Debbie … Damson gin. 2.5cm (1 inch) piece ginger, peeled and grated It is something I couldn't live without, having it permanently on my shelf. This is the ingredients after a four hour simmer. If not, I would expect it to be done by now! Damsons are the most delicious plum to cook with. You can serve it for dessert along with gourmet cheese or as an appetizer as I have shown in the pictures with salted biscuits and a cheese sheet. Posted on 24/09/2012 03/01/2019 by Jane Levi. One of my all-time favourite recipes is for Damson Chutney : in over 30 years I've never been without a little hoard of it stashed away in my cupboard under the stairs. Then sprinkle in the salt and stir everything thoroughly. Inside, the fruit is a yellowish-green colour. 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. Damson Chutney Stone the plums and if big enough cut into slices. Damson and port jam; Boozy damson and venison casserole; Other people’s Recipes. Learn how your comment data is processed. 500g (1 lb) muscovado (dark soft brown) sugar Spiced Damson Chutney 1.5kg damsons 2 heaped teaspoons ground ginger 2 cinnamon sticks I simmered this year’s batch at a much much lower heat, about the lowest my hob would go, for getting on for 5 hours. Easy to make as damsons have loads of pectin and enough acid for a good set. Method. If you love the idea of creating fruity flavourful comfort food to take you through the winter, have a go at these recipes: Damson chutney – you’ve tried the jam, now try the chutney. Looking for a damson recipe to use up a glut of fruit? This spiced Plum Relish or Chutney is a blend of all tastes. Change ), You are commenting using your Google account. Damson Chutney. ½ dried chilli. Rub the mixture through a sieve, return pulp to pan and cook gently for 10 more minutes, stirring … Damson and soured cream tart. Take the humble, ordinary little damson and turn it into something extraordinary! 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. Add the water and … 500g (1 lb) Demerara (granulated golden) sugar The chutney can be served with Indian breads, plain rice, or as a dipper for any kind of spicy fritter, or … 1. Place them in a preserving pan, then core the apples but leave the peel on, and finely chop them in a processor. Stir in the ginger, spices, salt and vinegar and bring to the boil. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You can adapt the quantities directly to however many damsons you … Post was not sent - check your email addresses! Our recipes include damson gin, damson jam, spiced cheese, damson crumble and more. Make it easier by using a cherry pitter The National Federation of Women's Institutes of England, Wales, Jersey, Guernsey and the Isle of Man is Incorporated in England & Wales as a Company Limited by Guarantee - No. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. This recipe is from Delia's Complete How to Cook. *The point of a preserving pan is its extra-wide top – this makes the evaporation go faster and reduces cooking time. In full sunshine the fruit gleams an almost blue purple; once in my city kitchen they take on a deeper hue, with a gorgeous bloom. 5 l (50 fl oz) malt vinegar 2517690. Why Borough Market Makes the World a Better Place, Bread in Kazakhstan - Taba Nan baked in a dung fire. This is a recipe I made up, with the help and advice from Gransnetters, when the grand children and I found some Damson trees when out walking, and were given some cooking apples. Cook in a much shorter time and much easier to wash up. Other favourite fruity recipes. Here is a jar of the damson chutney. 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). Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. Food, Politics, & Society: Social Theory and the Modern Food System - out now. Try using a very large glass or ceramic pastry bowl in the microwave. Sharp and deeply flavoured, in my opinion they make the very best chutney you can eat, and the strongest flavoured plum jam. Delia's Spiced Damson Chutney recipe. Chop the apples, onions, raisins and apricots. This damson chutney looks delicious – my thanks go to my mother in law and my friends Cherie & Neil for providing the damsons and Fiona for the recipe. Place the plums, onions and sultanas in a large pan. 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. Label when cold and store the chutney in a cool, airy cupboard, leaving it to mellow for at least 3 months before eating. This is a sweet tomato chutney recipe, prepared commonly in eastern part of India. It is something I couldn't live without, having it permanently on my shelf. If you do the running a spoon across the top test and there is very little liquid refilling the channel I think you can go ahead and bottle it. https://www.jamieoliver.com/recipes/fruit-recipes/spiced-plum-chutney 500g (1 lb) raisins or other seedless dried fruit My grand daughter loved making and decorating the labels to put on the jars. Sprinkle in the salt and stir everything thoroughly. Chop the apples, onions, raisins and apricots. While it is still warm, pour it into the hot, sterilised jars (see below), filling them as full as possible. So, imagine my delight when a late summer walk in Kent revealed damson trees galore! This site uses Akismet to reduce spam. Ingredients Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. Damsons are the most delicious plum to cook with. 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