Damson and apple chutney is a traditional condiment that is typically made in the fall and winter. It is a perfect way to use up an abundance of damsons and apples that are in season. This chutney is a combination of sweet, tart and savory flavors that creates a unique and delicious taste. It is a versatile condiment that can be used as a dip, sauce or topping.
The history of chutney can be traced back to ancient India, where it was used as a way to preserve fruits and vegetables. Chutneys were traditionally made with a combination of fruits, vegetables, spices and vinegar, which helped to keep the ingredients fresh for a longer period of time. The earliest chutneys were made with a combination of sweet and spicy flavors, but over time, the recipe has evolved and many different variations have emerged.
The damson is a type of small purple plum that is native to the Balkans and western Asia. It is a popular fruit that is used in many different recipes, including jams, jellies, and chutneys. Damsons are known for their tart and tangy flavor, which makes them a perfect ingredient for chutneys. They are also high in antioxidants, vitamin C and potassium, which makes them a healthy addition to your diet.
The apple is another popular fruit that is often used in chutneys. Apples are known for their sweet and crisp flavor, which makes them a perfect complement to the tart and tangy flavor of damsons. Apples are also a good source of fiber, vitamin C and antioxidants, which makes them a healthy ingredient for chutneys.
The recipe for damson and apple chutney is relatively simple and easy to make. The ingredients include damsons, apples, white sugar, brown sugar, white vinegar, apple cider vinegar, onion, garlic, ginger, mustard seeds, cinnamon, cloves and nutmeg. These ingredients are combined in a large pot and simmered for about 1 hour, until the fruit is soft and the mixture has thickened. The chutney is then blended until smooth and poured into sterilized jars.
One of the benefits of making your own chutney is that you can adjust the recipe to suit your taste preferences. For example, you can add more or less sugar depending on how sweet you like your chutney. You can also experiment with different types of fruit, such as pears or cranberries, in place of the damsons and apples. You can also adjust the amount of spices to make the chutney spicier or milder.
Once the chutney has cooled, it can be stored in the refrigerator for up to 3 months. You can also can the chutney for longer preservation. Canning is a process that involves heating the jars of chutney to a high temperature, which kills any bacteria and creates an airtight seal that preserves the chutney for several months.
Damson and apple chutney is a versatile condiment that can be paired with a variety of foods. It can also be used as a glaze or a topping for flatbreads. The possibilities are endless.
Overall, damson and apple chutney is a traditional condiment that is perfect for fall and winter. It is a perfect way to use up an abundance of damsons and apples that are in season. This chutney is a combination of sweet, tart and savory flavors.
Damson and Apple Chutney
- 1 pound of damsons pitted and halved
- 1 pound of apples peeled, cored, and diced
- 1 cup of white sugar
- 1 cup of brown sugar
- 1 cup of white vinegar
- 1 cup of apple cider vinegar
- 1 onion finely diced
- 2 cloves of garlic minced
- 1 teaspoon of ginger grated
- 1 teaspoon of mustard seeds
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- In a large pot, combine the damsons, apples, white sugar, brown sugar, white vinegar, apple cider vinegar, onion, garlic, ginger, mustard seeds, cinnamon, cloves, and nutmeg.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for about 1 hour or until the fruit is soft and the mixture has thickened. Be sure to stir occasionally to prevent the chutney from sticking to the bottom of the pot.
- Once the chutney has thickened, remove it from the heat and let it cool slightly.
- Using an immersion blender or a regular blender, blend the chutney until it’s smooth and free of chunks.
- Pour the chutney into clean, sterilized jars and let it cool to room temperature. Once cooled, the chutney can be stored in the refrigerator for up to 3 months.
- You can also can the chutney to preserve it for longer. To can the chutney, pour it into sterilized jars and process them in a boiling water bath for 10 minutes. Be sure to follow proper canning techniques and guidelines to ensure the chutney is safe to eat.
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