Here is the mixture at the start of cooking
|White Moss House Damson chutney ready to cook|
Then a couple of hours later
|White Moss chutney ready for bottling.|
I used a recipe in one of my favourite old cookery books,Beatrix Potter's Country Cooking by Sara Paston-Williams, published in 1991.You can still buy this book from amazon, either new or second hand.
I'll post a picture of the finished chutney later. If you don't want to miss it, follow me!