Damsons are almost too sour to eat raw, and that is exactly why they make such good chutney. All that sharpness stands up to the sugar, vinegar and spice, so you end up with something deep, dark and tangy rather than sickly sweet. This damson chutney recipe is the one to make if you like a proper cheese board.
Spiced Damson Chutney
Ingredients
- 1 kg damsons rinsed, stalks removed
- 450 ml malt or cider vinegar 5% acidity
- 2 medium onions chopped
- 1 large cooking apple peeled, cored and chopped
- 150 g raisins
- 2 cloves garlic crushed
- 350 g dark brown sugar
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1 tsp salt
- 1/2 tsp chilli flakes optional
Method
- Put the whole damsons in a large non-reactive pan with half the vinegar. Simmer gently for 15 to 20 minutes until completely soft.
- Take off the heat and remove the stones. The easiest way is to push the fruit through a colander into a bowl, or fish the stones out with a slotted spoon once they float up. Return the pulp to the pan.
- Add the remaining vinegar, onions, apple, raisins, garlic, sugar, spices, salt and chilli.
- Stir over low heat until the sugar dissolves, then simmer uncovered for 1 to 1 1/2 hours, stirring regularly, until thick and glossy.
- Check it is ready: a spoon dragged across the pan leaves a clear channel for a few seconds.
- Spoon into hot sterilised jars with vinegar-proof lids, leaving 1 cm headspace, and seal. For a shelf-stable seal, process in a boiling water bath for 10 minutes.
- Store in a cool, dark place for at least 4 weeks before eating.
Private Notes
Tried this recipe?
Let us know how it was!The Best Cheese Pairings
This is where damson chutney really shines. Its fruity acidity cuts through rich, salty cheese.
| Cheese | Why it works |
|---|---|
| Mature cheddar | Sharp and crumbly, the classic ploughman’s pairing |
| Stilton or other blue cheese | The sweetness balances the salty tang |
| Wensleydale | Mild and crumbly, lets the fruit shine |
| Goat’s cheese | Fresh and creamy against dark, spicy fruit |
| Brie or Camembert | Great baked, with a spoonful on top |
Beyond cheese, try it with pork pies, sausage rolls, cold roast beef, venison or a Boxing Day ham.
Stones: The Only Fiddly Bit
Damson stones don’t come away from raw fruit easily, so cook the damsons first. Once soft, the stones separate, and you can push the fruit through a colander or pick them out. Go slowly, because a stray stone in a jar of chutney is not a nice surprise. If you have made our damson jam before, it is the same technique.
Make It Your Own
- Warmer: add a cinnamon stick and a star anise during cooking, and remove before jarring.
- Hotter: double the chilli flakes, or add a finely chopped red chilli.
- Richer: swap half the raisins for chopped dates.
- Plum version: use dark plums if you can’t find damsons, adding an extra squeeze of lemon for sharpness.
Why the Vinegar Matters
Use vinegar with at least 5% acidity. It is what keeps the chutney safe in the cupboard, so don’t dilute it or use homemade vinegar of unknown strength. Malt vinegar gives a traditional, robust flavour; cider vinegar is softer and fruitier.
Worth Asking
Why does my chutney taste harsh?
It is too young. Leave it for at least four weeks, ideally two months, and the vinegar will mellow.
Can I freeze damsons for chutney?
Yes. Frozen damsons work perfectly; add them straight to the pan.
How many jars does this make?
About five 340 g jars, or eight smaller gift jars.
Looking for a lighter, golden chutney too? Try our spiced pear chutney.
