Damson Chutney


  • 3lb/1.5 kg damsons
  • 1lb/450g apples
  • 8 oz/225g onions
  • 8 oz/225g stoned dates
  • 8 oz/225g soft brown sugar
  • 1 pint/500 ml vinegar
  • ½ oz/15g ground ginger
  • ½ oz/15g mustard
  • ½ oz/15g salt
  • ½ teaspoon pepper
  • ½ teaspoon ground cloves


Put the damsons into a pan and simmer in their own juice until soft, then take out the stones. Peel, core and chop the apples, and chop the onions. Put all the ingredients into a pan and simmer for 2 hours until soft and thick. Stir occasionally to prevent sticking. Put into hot jars, cover and seal.