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A fruity chutney which can be adapted for many combinations of fruit and vegetables.
1.5kg damsons
1.5kg green tomatoes
500g onions
500g sultanas/currents/raisins
500g light brown sugar
750ml cider vinegar
1tsp salt
2tsp dried chilli flakes
12 cloves
12 black peppercorns
1tsp corriander seeds
2 blades mace
50g fresh ginger
Remove the stones from the damsons (see blog post here)
Roughly chop the tomatoes and finely chop the onions.
Make up the spice bag using a square of muslin and add all the ingredients to a large preserving pan.
Bring slowly to the boil, stirring regularly, make sure the spice bag is kept in the middle of the pan.
Simmer for several hours, uncovered, stiring occasionally to make sure the chutney doesn't burn on the bottom of the pan.
The chutney is ready to pot when drawing a wooden spoon through the pan reveals the bottom. There shouldn't be any liquid remaining on the top.
Pot into sterilised jars and leave to mature for a few months before eating.
This recipe is adapted from the one on rivercottage.net.
See here for a blog post about how to make the damson and green tomato chutney recipe.
