Damson And Port Chutney

In: Basic


Makes/Serves: small jars

Ingredients

  • 1.35 kg Damsons
  • 500 g Cooking Apples
  • 500 g Raisins
  • 1 kg Demerara Sugar
  • 2 Onions
  • 3 cloves Garlic
  • 2 teaspoons Cinnamon
  • 2 teaspoons Ginger
  • 1 teaspoon Allspice
  • 0.5 teaspoon Ground Cloves
  • 6 teaspoons Salt
  • 875 ml Red Wine Vinegar
  • 300 ml Ruby Port

Method

  1. Stone the damsons. Be prepared, this is a horrible job as it takes ages and stains your fingers! I hope you'll agree it's worth it.
  2. Use a food processor to grate the onions, garlic and apples (take the cores out first).
  3. Put everything into a large preserving pan and bring to the boil. Simmer for several hours, stirring it occasionally so it doesn't stick to the bottom of the pan.
  4. When it's greatly reduced, it's ready to put into hot sterilised jars.

The flavours will mature when stored for a few months, if you can wait that long!