• The Wild Foodie

Hot Yellow Bullace Chutney

Updated: May 2, 2019

I am spoilt for choice where I live for these fantastic little Wild Fruits. Every hedgerow seems to have Damson, Bullace or Wild Plum, fantastic news for the cook in me, even better news for the preserver! This chutney recipe is a cracker and goes with the more obvious pairings of cold and smoked meats but also adds a great lift to battered or fried vegetables.

Yellow Bullace
Yellow Bullace

Hot Yellow Bullace Chutney


1 kg Yellow Damsons

1 Large White Onion

7cm finger of Ginger

3 Star Anise

350ml White Wine Vinegar

225g Soft Brown Sugar

2 Celery Sticks

3 Hot Green Chillies

Firstly half and pit your Yellow Bullace and dice your onion.

Place the Yellow Bullace, chopped Onion and Star Anise into a suitably sized saucepan and pour over half the White wine vinegar. Bring the mix up to the boil and then simmer the mix for 30 minutes.

Now chop your Celery and finely dice your Chilli’s and then add them to the pan with the remaining vinegar, the sugar. Bring the pan back to simmering point for a further 45 minutes or until the mixture is thick.

Decant into sterilised jars and get the lid on!! Done, don’t be tempted to try the Bullace Chutney for at least a month preferably longer as it will literally last years!

Get lots more inspiration with this great selection of Preserving Books.


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