If you have frozen plums, this would probably work equally well. De-stoning the damsons from frozen is very much easier than from fresh.
1350g damsons, stoned
2 and a half onions, peeled and finely chopped
300g dates, stoned and chopped
3 portions GGG
800ml cider vinegar
500g granulated sugar
200g walnuts, shelled and chopped.
Place the fruit,vinegar, GGG , dates and onions in a pan and heat until the onions soften.
Add the sugar and continue simmering until thickened (about 102 degrees C)
Add the walnuts and simmer for a further 15 minutes.
Pot into sterilised jars.
GGG is 100g fresh root ginger (peeled), 50g garlic (peeled), 25g green chillies (de-seeded) – all blitzed to a mush in a food processor. I make large quantities for use in many dishes (curries and more) and freeze portions in an ice tray for ready use.
This is a chutney that you can make over several hours and just leave on a low heat to soften and thicken.