For the Autumn Months..
When Crab apples and damsons are on the trees, this is an easy way to use these delicious fruits
Fermented crab apple and damson chutney
I posted this recipe on Instagram in 2020. It’s still a favourite I make every year, so I thought I would share it here. It tastes amazing with goats cheese or a cultured hazelnut cheese on a cracker. Damsons are one of my favourite fruits and I feel should be more celebrated and enjoyed.
Damsons have a delicious tang and so did these crabapples..
Takes just 2 days to be ready and a little time in the fridge to meld the flavours.
This is quick and easy to do.. and if you are missing fruit ingredients try other foraged or seasonal fruits.
2-3 cups fresh or frozen damsons destoned
1 cup peeled and chopped crabapple
1 small red or yellow onion diced
1/2 chilli or more if you like a kick
1 clove minced garlic
1/2 cup of raisins or (dried damsons)
1/4 cup sauerkraut brine (or ginger bug) I used a lemon sauerkraut and it worked a treat.
1 lemon juice and brine
1 clove garlic minced
1 tsp mustard seeds
1/2 tsp cinnamon
1 tbsp sugar
(1 tsp salt if using ginger bug and to taste if using brine)
Mix all ingredients well in a bowl.
Pack it all into a jar and as there is not such a great amount of liquid (add a little unchlorinated water if needed) and as it’s a 2 day ferment, I’ve used a zip lock bag with brine in to keep the ferment submerged. (I’m not a fan of plastic, but these bags work well for this and the bag can be reused for something else)
Keep the jar at room temperature. Taste your chutney after 2 day, fermentation quickly develops lots of flavour. Pop in the fridge to slow the fermentation down.
Lasts 2 weeks to a month. Fresh, alive and delicious! Enjoy!
I recommend “Damsons” Sarah Conrad Gothe for a celebration of this ancient fruit.