Hot Yellow Bullace Chutney
Updated: Jun 17
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.
Seel up the goodness of your wild fruits with these great jam and chutney making kits.
The Yellow Damson or Golden Bullace
Yellow bullace (Prunus domestica subsp. insititia), also known as Yellow Damson or Golden Bullace, is a variety of bullace that is characterised by its yellow or golden skin colour. Its delicious and when in fruit, extremely easy to find and identify. To assist with your identification, here’s a little more information on this plentiful wild fruit.
Appearance: Yellow bullace fruits are typically small to medium-sized, resembling a small plum. They have an oval or round shape and a smooth, thin skin that ranges in colour from pale yellow to golden yellow. The flesh inside is usually firm and yellow.
Flavour and Texture: Yellow bullaces or damsons are known for their tart and tangy flavour. The taste can vary from slightly sweet to quite acidic, depending on the ripeness of the fruit. The texture of the flesh is usually firm and slightly juicy.
Uses: Yellow bullaces are versatile and can be used in various culinary preparations. They are often used for making jams, jellies, and preserves due to their tart flavour. They can also be cooked into pies, tarts, and desserts or used as a flavouring in sauces and chutneys. Some people enjoy eating them fresh, especially if they are fully ripe and have a sweeter taste.
Harvesting: Yellow damsons are typically ready for harvest in late summer or early autumn, around the same time as other bullace varieties. The exact timing may vary depending on the specific region and growing conditions. When foraging for yellow bullaces, look for trees or bushes with ripe, golden-yellow fruits that are easily detached from the branches. You'll usually see a lot on the ground already, particulalry of the summer has been hot.
Foraging Considerations: When foraging for yellow damsons or golden bullaces, indeed any wild fruit, it's important to have proper identification skills to differentiate them from other similar-looking fruits. If you can't positively identify it, do not eat it.
Yellow damsons or golden bullaces, with their distinct yellow colour and tangy flavour, can be a delightful addition to various culinary creations. But enough about finding it, let's talk about cooking and eating it, in a spicy and delicious chutney.
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Hot Yellow Bullace Chutney Recipe
1kg 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!
In conclusion, this hot yellow bullace chutney recipe offers a delightful blend of flavours, combining the tanginess of yellow bullace fruits with a spicy kick. This versatile condiment can be enjoyed in numerous ways. Spread it on crackers or bread for a zesty snack, or pair it with a variety of cheeses, cold meats and charcuterie for a delicious platter. Use it as a glaze for roast meats, adding a delectable sweet and savoury element to your dishes. Incorporate it into sandwiches and wraps for an extra burst of flavour, or simply enjoy it as a lip-smacking condiment to enhance the taste of salads, grain bowls, and roasted vegetables. The possibilities are endless with this hot yellow bullace chutney, bringing a delightful tangy, spicy, and sweet twist to all of your culinary creations.
Get lots more inspiration with this great selection of Preserving Books.