Ruislip Chutney:
Pinn Valley Damsons, Apples,
Pears, With The Distinctive
Tang Of Allspice
The spice doesn't seem very potent, though present still, and the taste overall feels well-balanced with all flavours given opportunities to shine and no excess of heat on the palate.
Was that also a Sloe-based one?
How did it mature?
I hope the Allspice, Piment de Jamaique was still evident?