The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. There are several other varieties of home-grown plums, all suitable for cooking or eating raw when fully ripe. I have a small Victoria plum tree in my garden in Suffolk, and I love eating them straight from the tree in late summer, giving them a faint squeeze to see which ones are fully ripe, then eating just a few each day for breakfast and lunch until they’re all gone. Finely grind: star anise, clove, cinnamon stick, cardamom in spice mill or coffee grinder. Combine spice mixture with vinegar, sugar, ginger, mustard seeds, in a heavy sauce pan, stirring over medium heat until sugar dissolves and bring to a boil. One of my all-time favourite recipes is for Damson Chutney: in over 30 years I've never been without a little hoard of it stashed away in my cupboard under the stairs. 3 Finely slice the onions, using a sharp knife. Add plums, raisins and chopped onion. To make the chutney, heat the olive oil in a large pan and cook the onion and garlic until soft. Before starting this Greengage Chutney recipe, make sure you have organised all the necessary ingredients. 4 Place the sliced onions in a saucepan together with the plums, which have been halved and stoned. Plums, greengages and damsons. Greengages, because of their colour, are deceptive – they can look unripe and forbidding but taste very sweet. For a better experience on Delia Online website, enable JavaScript in your browser. Damsons are my favourite members of the plum family. https://www.greatbritishchefs.com/recipes/greengage-chutney-recipe 2 In a ramekin, soak the currants in hot water until swollen. Greengage Chutney Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity! It does wonders for bangers or makes a very sophisticated accompaniment to cold cuts, and I particularly love serving sausages with jacket potatoes and dipping the potato skins in a luscious pile of damson chutney. Mackerel with warm greengage chutney by Richard Corrigan I like to cook both greengages and plums in a compote of Marsala wine - see recipe below. Greengages are a sweet and juicy type of dessert plum that range in colour from yellow to dark-green, and can be speckled with burgundy. Add half a glass of water. I have a small Victoria plum tree in my garden in Suffolk, and I love eating them straight from the tree in late summer, giving them a faint squeeze to see which ones are fully ripe, then eating just a few each day for breakfast and lunch until they’re all gone. mature 3-4 weeks before eating, store out of direct light and use within 3 months once opened, This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator, Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with, When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars, Web Design by The Digital Alchemist - Rutland, Rinse the greengages if they need it, drain well and count into a large pan, Place over a low heat while you peel and chop the onions fairly small, Peel and core the apples, chop to the same size as the onions and add both to the pan, De-seed the chilli and slice thinly, peel and slice the garlic as well - add to the pan, giving it a stir, Peel the ginger, slice thinly, then into thin strips - add to the pan, Make up the spice bag - either a small square of muslin or an actual bag - with the black peppercorns, allspice berries, cinnamon stick, star anise and cardamom pods, Add the yellow mustard seeds, the coariander seeds and the made up spice bag, Turn up the heat to medium and stir all of the ingredients together in the pan, Bring up to the boil and then reduce to a simmer, cooking until all of the contents are soft and melding together, Stir in the sugar and the salt and then leave to cook on, stirring from time to time, Wash your jars and place upsidedown in a warm oven to dry and sterilise, Store for around 4 weeks to allow the flavours to develop then enjoy with some good cheeses or cold meats. The secret of the damson’s utter charm is that because it’s a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet. https://www.deliciousmagazine.co.uk/recipes/plum-and-ginger-chutney Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, Grilled Autumn Fruits with Sabayon Cider Sauce.

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