Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Wednesday, 26 September 2007

Spiced Damson Chutney
Preparation time 20 minutes, cooking time 1 hour

Makes 4 jars

Chutney makes a delicious and cheap gift. Make this chutney now, and it will be ready to give as Christmas presents to your friends, neighbours and family. It is delicious with cheese and pate. Make sure that you have a jar set aside for your boxing day lunch! Stoning the damsons takes a fair amount of time but the end result is worth it.

2lb/900grams damsons, stones removed

2lb/900grams cooking apples, peeled, cored and roughly chopped

Juice of 1 lemon

3 cloves of garlic, peeled and roughly chopped

2 large onions, peeled and finely chopped

500ml white wine vinegar

1 tsp allspice

3 star anise

2 cinnamon sticks

1 tbsp salt

200grams raisins

7oz dark brown sugar

7oz caster sugar

Place all the ingredients in a large saucepan or a jam pan and simmer over a gentle heat for an hour until the mixture is thick and the apples have cooked down. Pour into sterilised jars and seal. Leave the chutney in a cool cupboard for at least a month. The flavours will develop with time and the chutney will keep for a year. Once opened, store the jar in the fridge.


Joanna said...

FAB ... the very best kind of present, far nicer than anything you could buy.

Plums, do you think, if there aren't any damsons?


Marie said...

Mmm...chutney. One of the first things I learned to make at college. It was mango chutney, but I am thinking a lovely damson chutney would go down really well with some lovely slices of moist roast pork ... dangit I'm hungry again!

Jules said...

This is a really interesting recipe for damsons and I'll have to give it a try.

colpab said...

I am just about to make my second batch of this chutney.....it is truly deicious and couldn´t be easier! Can´t get damsons in my part of the world but plums work just fine. Thanks Hannah!!