To get rid of stones just simmer whole damsons for 15-20 min till all goes to mush then pass thro a colander, pressing with a wooden spoon the pulp and skins will go through all you are left with are the stones.
Of all the chutneys I make, this is definitely one of my favourites. It goes really well with almost anything - I love it with sausages and mash or cheese sandwiches.Rate this recipe:
- 30-40 mins
- 2-3 hours
- 6 - 8 medium sized jars
- 3 lb damsons
- 2 heaped teaspoons ground ginger
- 2 small cinnamon sticks
- 1 oz allspice berries (or to your taste)
- 1 dessertspoon cloves (or to your taste)
- 1 pint cider vinegar/1 pint malt vinegar
- 1 lb cooking apples
- 3 largish onions
- 3 cloves garlic
- 1 lb seedless raisins
- 1 lb dark soft brown sugar
- 1 lb demerara sugar
- 2 tablespoons sea salt
Thanks for this recipe jessiejam its fabulous x
Delia's recipe says to stew the Damsons in their own juice before removing the stones: this one says in vinegar. Delia says use malt vinegar this one gives a cider vinegar option. The other similarities are because there is a correct ratio of sugar, vinegar and fruit. Also you don't want whole spices in your chutney - hence the muslin bag (pretty standard) Please read the recipe's properly before you make such accusations!
I just checked Delia's recipe - Linda at the Mill - you are right! Shame on you Jessiejam.
'your' recipe is indeed delicious BUT it is actually Delia Smith's word for every word!
Please acknowledge origins....it's only fair after all!