How To Make Damson Chutney Recipe
how to make damson chutney recipe. STEP 3Pot into sterilised jars see Know-how. Too long have damsons lived in the shadow of plums their larger sweeter and more widely used cousins.
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Cook for at least 2 hours but no more than 5.
How to make damson chutney recipe. Raw damsons can be rather tart so it is generally better to cook them first before. This is a sweet tomato chutney recipe prepared commonly in eastern part of India. In over 30 years Ive never been without a little hoard of it stashed away in my cupboard under the stairs.
Be sure all the sugar dissolves and doesnt catch on the pan. Why not enjoy this tasty and easy to make damson jam this autumn with your toast or scones. Put the sugar and half the water into a pan and begin to heat to a boil.
Reduce the heat and simmer for 10-15 mins until the plums are tender stirring occasionally. Ingredients 2 lb900g damsons stoned 1lb450g demerara sugar A blade of mace 4 cloves 4 peppercorns Pinch of salt ½ pint vinegar malt or wine. The chutney can be served with Indian breads plain rice or as a dipper for any kind of spicy fritter or just use your imagination to pair it with just about anything.
If your simmering point is higher than. Share on Facebook Share. Turn the heat down until a consistent slow simmering point is reached.
One is to halve the damsons slitting them down the natural line of the fruit and twisting out the stones very tedious. Its rich flavour and deep colour make it a perfect jam to enjoy in the autumn and beyond. The damsons will contain stones so remember to warn people to remove them as they eat.
Stir from time to time and more towards the end. Youve got two options here. To make the sauce put the damsons in a pan with 200ml water.
Place all the ingredients in a large heavy bottomed saucepan. 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. It can be served both hot and cold and can be refrigerated to be used for 2-3 weeks.
Fay August 1 2017 July 17 2017 Damson Jam. Looking for a damson recipe to use up a glut of fruit. Stir in the ginger spices salt and vinegar and bring to the boil.
Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. Place the damsons in a wine straining bag in a sanitised fermenting bucket. Dig into one of our damson recipes including damson custard tartlets a damson and apple cheese or damson fool with macaroon fingers.
STEP 2Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Stone the plums and if big enough cut into slices. Take a sanitised potato masher and begin to mash the damson to release the juices and break down their structure.
The fruits have a similar seasonal period and are at their best in August and September but can often be found in October too. Put the brown sugar into a mixing bowl with the sherry vinegar sloe or damson gin and a grinding of salt and black pepper. Make This Easy Damson Jam Recipe.
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. Ingredients 1kg plums halved and stoned 2 medium sized Bramley apples approx 350g 12oz peeled cored and chopped 250g onions chopped 150g raisins 250g light muscovado sugar 500ml red wine vinegar 1 cinnamon stick 1 heaped tsp ground ginger 1tsp ground allspice 2tsp salt. Mash the juniper berries to coarse fragrant crumbs and add them to the.
Bring to a simmer and cook gently stirring regularly for 10-15 minutes until the fruit has collapsed and the stones have come free. Turn the heat down. Place the plums onions and sultanas in a large pan.
The secret of the damsons utter charm is that because its a sharp fruit its flavour is not killed by sugar so damson jam remains perfectly tart and not over-sweet. 4 ratings 33 out of 5 star rating. Chop the apples onions raisins and apricots.
Sprinkle in the salt and stir everything thoroughly. Damsons in season from August to October are a tart autumnal fruit but when cooked the flavour is sweet and jammy. Heat the contents slowly until boiling point is reached.
Share on Pinterest Share. Stirred into a fool stewed to make jam or slow-cooked into a sauce to serve with meat. One of my all-time favourite recipes is for Damson Chutney.
The recipe can also be used to make damson vodka 30 mins. Method STEP 1Put all the ingredients except the sugar into a large pan and stir well. Bring slowly to the boil then reduce.
Share on Twitter Tweet. This damson and apple crumble will go down a treat as a family dessert. Boil the chutney for 20-30 mins.
Add the sugar and stir until dissolved. This late summer fruit is great in many recipes.
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