Spiced Damson Chutney

1.3kg damsons

450g cooking apples

3 largish onions

3 cloves garlic

2 heaped teaspoons ground ginger

450g flame raisins

450g soft brown sugar

1.2 ltrs malt vinegar

2 tablespoons salt

1 tablespoon ground cinnamon

1 tablespoon ground allspice

1 tablespoon ground cloves

Wash then stew the damsons in their own juice and remove as many stones as possible. The rest can be removed at the end of the making process. Its fiddly but therapeutic and there doesnt seem to be a quick way.

Next core and mince the apples with the skin left on in a food processor, do the same to the onion and then add it all to the stewed damsons in a preserve pan. Now crush the garlic and add that, followed by the spices and raisins, the sugar and vinager. Sprinkle in the salt and stir everything thoroughly.

Bring everything to the boil then lower the heat and eat the chutney simmer very gently for 2 -3 hours, stirring occasionally and rather more towards the end to stop it sticking to the bottom of the pan. When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, its ready. It will thicken more when it has cooled so careful not to overcook it.

While it is still warm, pour it into the jars. Cover with waxed discs and seal down with a screw lid.Leble when cold and store in a cool dry airy cupboard. Leave to mellow for at least three months before eating.

Recipe abridged from Delia Smith pg 544

Spiced Apple Chutney

2 kg Bramley apples

450g sultananas

2 medium onions

1 heaped tablespoon mustard seeds

I heaped tablespoon coriander seeds

1 teaspoon chilli flakes

1 tablespoon ground ginger

1 teaspoon ground cloves

1 tablespoon salt

500ml white malt vinegar

330ml white wine vinegar

900g soft brown sugar

Juice and zest of two oranges

Core the apples, peel the onions chop them into quarters and then mince in a food processor in batches. Place into a heavy based stainless steel pan and then add the spices, sugar and vinegar, orange zest and juice and stir well. Bring to a simmer with the lid off until thickatirring occasionally so it dosnt’t stick. Chutney thickens if kept for a while so err on the sloppy side.

ladle into warm sterilised jars ( you can sterilise them in a overshot dishwasher or boil them in a pan for 10 minutes) Cover each jar with a wax disc, then seal and label with the date.

Unopened this chutney keeps for years. Once open store in the fridge and eat within a couple of weeks.