Damson Chutney
with black pepper
Batch 14
280g e
Damsons from two trees in Crickhowell, cider vinegar and black pepper. Sharp first, sweet after. Good with hard cheese and cold pork.
Tasting notes
Sharp damson skin
Black pepper at the back
Sweet after a minute
About this batch
Batch 14 was cooked on 3 October in a copper pan that holds about forty jars. The damsons came off two trees at the bottom of a neighbour’s garden in Crickhowell, and we stoned every one by hand.
It is a chutney for the cheeseboard and for Monday’s cold meat. Open it a week before you need it and the vinegar settles.
Ingredients
Batch 14
Damsons (46%), light brown sugar, cider vinegar, onions, sultanas (contain sulphites), black pepper, salt, ginger.
Contains
Sulphites (from the sultanas)
Store in a cool, dry place. Once opened, keep in the fridge and eat within six weeks. Made in a kitchen that handles nuts.
