Damson Chutney

Fruit / By / / 4 minutes of reading
Prep: 20 mins Cook: 1 hour 30 mins Difficulty: Intermediate Serves: 6
kcal fat saturates carbs
363 0.5g 0.1g 84.1g
sugars fibre protein salt
80.2g 1.9g 1g 0.2g

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I have an intimate affection for this Damson Chutney, not merely because of how taste buds dance when it hits the palate but because of the memories and traditions it embodies. Culinary traditions, like stories, weave through generations, infusing each dish with history and personality. Damson Chutney is one such dish that brings together the heartiness of my Southern heritage and the spiciness and boldness inherent in Nigerian food. As such, this recipe is more than just a collection of ingredients; it’s a cultural fusion if you will.

A Health Conscious Fusion

When creating this Damson Chutney, I didn’t leave out the importance of eating healthily. You see, this recipe doesn’t just agree with the stomach, but it also provides multiple health benefits. Damsons, the key ingredient featured, are remarkably rich in Vitamin C and potassium. These healthful fruits are quite beneficial in boosting your immune system and regulating blood pressure, respectively. The other constituents such as apples have a high fibre content, aiding digestion and maintaining heart health. And let’s not forget about the sugar and spices. They add more than just sweetness and interesting flavours; they contribute valuable antioxidants as well, keeping your body perfectly balanced. Further details about the health benefits of these ingredients can be found on &lta href=”https://www.healthline.com/”&gtHealthline.&lt/a&gt

Memorable Flavor Combinations

The flavour profile of the Damson Chutney walks on the proverbial ‘culinary tightrope’, balancing between tangy damsons, crunchy apples and onions, and a host of spices offering a splendid mix of sweet, sour and hot! The addition of malt vinegar delivers that much-desired tang which makes the chutney both mouthwatering and addictive.

This fusion can be likened to many family favorites such as the peach chutney or the apple relish but with its unique twist. You can find wonderful discussions about these similar dishes at &lta href=”https://www.foodwise.com.au/”&gtFoodWise.&lt/a&gt

What’s great about this Damson Chutney is its versatility. It’s the perfect pair to a variety of dishes. Imagine spreading it over a hot, flaky biscuit. Or perhaps using it as a tangy basting sauce for grilled chicken or pork. The chutney even works as a delightful counterpoint to a rich, creamy cheese. Maybe be bold and explore pairing it with Nigerian dishes as I often do. The fusion opportunities are endless!

What You’ll Need

  • 1.5 pounds of damsons
  • 2 apples, peeled and chopped
  • 1 medium onion, finely chopped
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups malt vinegar
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
ALLERGENS: Apples, Onion

Method

Step One

Begin by washing the damsons thoroughly. After washing, remove the stones from the damsons and set them aside.

Step Two

In a large pan, combine the stoned damsons, chopped apples, and finely chopped onion. Stir them together until they are well mixed.

Step Three

Add both the white and brown sugar to the pan. Stir everything together until the sugars start to dissolve.

Step Four

Next, add the malt vinegar to the mixture in the pan. Stir continuously while adding the vinegar to ensure it is well incorporated.

Step Five

Add the ground cinnamon, ground nutmeg, ground cloves, and salt to the mixture in the pan. Again, stir well to ensure all the spices are evenly distributed throughout the mixture.

Step Six

Now add the raisins and chopped dried figs to the pan. Stir until these ingredients are well mixed into the rest of the mixture.

Step Seven

Now, place the pan on the stove over medium heat. Bring the mixture to a simmer and let it cook, stirring occasionally, for about 2 hours or until the mixture thickens to your desired consistency.

Step Eight

Once the chutney has reached its desired consistency, remove the pan from the heat. Let the chutney cool for a few minutes before transferring it into sterilized jars.

Step Nine

Seal the jars when the chutney is still warm. Let them cool to room temperature before storing them in a cool, dark place for at least a month before using, to let the flavours develop.

What To Cook Next

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