Damson Chutney

Damsons are the most delicious plum to cook with. Sharp and deeply flavoured, in my opinion they make the very best chutney you can eat, and the strongest flavoured plum jam. I was overjoyed to find them in my local Borough Market a few years ago – but not so overjoyed by the exorbitant price.… Continue reading Damson Chutney

Bramble (blackberry) chutney

The only blackberries that really taste of anything are the ones you find in the hedgerow in late summer and early autumn. They are usually much smaller than the ones in the supermarket punnets, but their flavour is intense. When I was little we’d spend weekend after weekend filling buckets with fruit from the fields… Continue reading Bramble (blackberry) chutney

Apricot chutney with a touch of wild cherry

Almost all the chutney I make ends up looking a dark brownish black, mainly because it is made with dark fruit and/or dark brown sugar. There’s nothing wrong with that, but it does mean that even though the different versions might taste different, they do all tend to look the same.  This time, I was… Continue reading Apricot chutney with a touch of wild cherry