Damson and ginger chutney

Name: Damson and ginger chutney
Yield: Makes 5–6 x 400 g jars
Ingredients: 250 g sultanas or raisins; 250 g sultanas or raisins; 2 tsp salt; 1 tsp mustard seeds; 1 tsp ground allspice; 1.5 kg damsons or plums; 1.5 kg damsons or plums; 500 g onions, chopped finely; 1 litre cider vinegar or brown malt vinegar; 1 litre cider vinegar or brown malt vinegar; Walnut-sized nugget of fresh root ginger, finely chopped; Zest and juice of 2 unwaxed oranges; 500 g light brown sugar

Preparation info

Makes
5–6 x 400 g
jars

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

While damsons flourish and ripen well in Wales, plums – the alternative fruit for this recipe – are larger, take longer to ripen and need rather more summer sunshine than is usually our lot.

Ingredients

1.5 kg damsons or plums
500 g onions, chopped finely
1

Side dish
Vegan
Gluten-free
Summer

Method

Split and stone the damsons or plums (damsons are time-consuming and fiddly to prepare, but the flavour is well worth the effort).

Bring the onions to the boil in enough water to cover, simmer for 5 minutes to soften, then drain: if you miss out this preliminary attention, you always seem to get a few hard bits.

Put all the ingredients into a preserving pan or large stainless-st