Damson Chutney

Our divine damson chutney goes with so many things. How about making up a batch and gifting to friends for Christmas?

A man picking damsons from the trees in the orchard
  • Preparation time 20 minutes  (prep. time)
  • Cooking time 1 hour 10 minutes  (cooking time)
  • Serves makes 3 jars


  • 2 lb/900g damsons (stoned)
  • 1lb/450g demerara sugar
  • A blade of mace
  • 4 cloves
  • 4 peppercorns
  • Pinch of salt
  • ½ pint vinegar (malt or wine)  



  1. Place all of the ingredients, except the vinegar, into a pan and simmer for 15 minutes
  2. Add the vinegar and continue to simmer gently for an hour
  3. Rub the mixture through a sieve, return pulp to pan and cook gently for 10 more minutes, stirring well so it doesn’t catch.
  4. Pot and keep for at least 2 weeks to mature.