Mulled Damson Chutney

I made this a few weeks ago and left it to mature and develop in time for Christmas leftovers. It’s super easy to make and a great way to use up surplus fruit. Sweet and smokey with a slight tang. It didn’t disappoint! If you’d prefer a more typically ‘mulled’ flavour then feel free to omit the smoked paprika. I added it as I knew this chutney would accompany plenty of pork pies, sausage rolls and cold cuts over Christmas.

Recipe (makes 4 jars)

Ingredients

  • 1 kg Damsons stoned and roughly chopped
  • 3-4 Onions finely chopped
  • 500 g Soft brown sugar
  • 1 tbsp Cumin seeds
  • 1/4 tsp ground cloves
  • 1 tsp Ground cinnamon
  • 2 tsp smoked paprika
  • 2 tsp Ground ginger
  • 200 ml red wine
  • 300 ml red wine vinegar
  • 50 g currants
  • 50 g dried cranberries

Method

  1. Place all ingredients into (apart from the sugar) into a saucepan and stir until onions have softened and the plums are tender. This should take around 10 minutes.
  2. Add the sugar and let the mixture bubble away for 20 minutes until thickened. Stir occasionally.
  3. Pour mixture into sterilised jars and seal. Leave to mature for a month or so.

 

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