Ekani Ella This Mary Berry Apple Chutney is a wonderfully balanced, sweet-tangy, spiced condiment that pairs perfectly with cheese boards, roasted meats, sandwiches, and festive meals. With tender apples, warm spices, vinegar, and dried fruits simmered slowly, this chutney develops a deep, rich flavor that continues to improve over time. It’s easy to prepare, budget-friendly, and ideal for storing or gifting during holidays.
What Is Mary Berry Apple Chutney?
Mary Berry’s apple chutney is a slow-cooked mixture of apples, vinegar, onions, sugar, and spices that turns into a thick, glossy, sweet-and-sharp preserve. It’s a traditional British chutney known for its warmth, aroma, and versatility.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Perfect for cheese platters, sandwiches, and roasted meats.
- Long shelf life, making it ideal for storing or gifting.
- Simple, one-pot cooking method.
- Naturally thick and flavorful thanks to apples and dried fruits.
- Balanced sweetness and acidity for a classic chutney finish.
Essential Ingredients to Make Mary Berry Apple Chutney
- 1kg apples (cooking apples preferred), peeled and chopped
- 2 onions, finely chopped
- 250g raisins or sultanas
- 300ml malt vinegar or cider vinegar
- 250g light brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp salt
- Zest and juice of 1 lemon
- Optional: pinch of chilli flakes
Handy Kitchen Tools for Best Results
- Heavy-based saucepan or preserving pan
- Wooden spoon
- Chopping board and knife
- Heatproof funnel (for filling jars)
- Sterilized glass jars with lids
Step-by-Step Guide to Making Mary Berry Apple Chutney
Step 1: Prepare the Apples
Peel, core, and chop the apples into small, even pieces for quicker cooking.
Step 2: Combine Everything in the Pan
Add apples, onions, raisins, spices, lemon zest, lemon juice, vinegar, salt, and sugar into a large saucepan.
Step 3: Bring to a Gentle Boil
Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
Step 4: Reduce to a Simmer
Lower the heat and simmer for 45–60 minutes, stirring occasionally to prevent sticking.
Step 5: Check Consistency
When the mixture thickens enough to hold its shape and no liquid pools at the bottom, it’s ready.
Step 6: Spoon Into Sterilized Jars
Fill jars while the chutney is hot, seal tightly, and let cool.
Step 7: Rest for Best Flavor
Allow your chutney to mature for 1–2 weeks for the flavors to deepen.
What I Got Wrong (And How I Fixed It)
- Mixture too watery: Simmered longer to evaporate excess liquid.
- Chutney too sweet: Added more vinegar and lemon juice.
- Apples turned mushy: Cut them into larger chunks next time.
- Chutney sticking: Lowered the heat and stirred more frequently.
Healthier Version of Mary Berry Apple Chutney
Use reduced sugar, swap brown sugar for coconut sugar, add extra apples for natural sweetness, and use cider vinegar for a milder flavor. You can also add chopped carrots for extra fiber.
Ingredient Substitutions for Mary Berry Apple Chutney
- Raisins → dried cranberries or chopped apricots
- Brown sugar → coconut sugar or demerara sugar
- Malt vinegar → cider vinegar or white wine vinegar
- Mixed spice → nutmeg + cinnamon blend
Pairing Ideas: What to Serve With Mary Berry Apple Chutney
- Cheddar cheese – Classic sharp balance.
- Cold roast meats – Turkey, ham, or beef.
- Crisp bread or crackers – Perfect for snacking.
- Ploughman’s lunch – A British staple.
- Toasted sandwiches – Adds sweetness and depth.
Expert Tips to Make Perfect Mary Berry Apple Chutney
- Keep the heat low to prevent burning as it thickens.
- Stir more often during the last 15 minutes.
- Sterilize jars properly for long shelf life.
- Chop apples evenly for a consistent texture.
- Taste and adjust acidity or sweetness before jarring.
- Let it mature for maximum flavor development.
Creative Ways to Customize Mary Berry Apple Chutney
- Add chilli flakes for gentle heat.
- Mix in dates or figs for richer sweetness.
- Add orange zest for citrus notes.
- Use dried cranberries for festive color.
- Splash in balsamic vinegar for depth.
Storing Mary Berry Apple Chutney the Right Way
- In sealed jars: Up to 12 months in a cool, dark place.
- After opening: Refrigerate for up to 6 weeks.
- Avoid direct sunlight to preserve flavor and color.
How to Reheat Apple Chutney (If Needed)
Chutney is normally served cold, but if warming:
- Stovetop: Heat gently for 2–3 minutes.
- Microwave: Warm in short 10–15 second intervals.
- Add water if it becomes too thick.
Nutritional Breakdown (per serving)
- Calories: 120
- Carbohydrates: 30g
- Sugar: 24g
- Fiber: 2g
- Fat: 0g
- Sodium: 80mg
Mary Berry Apple Chutney
Mary Berry’s apple chutney is a slow-cooked mixture of apples, vinegar, onions, sugar, and spices that turns into a thick, glossy, sweet-and-sharp preserve. It’s a traditional British chutney known for its warmth, aroma, and versatility.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Category: Condiment
- Method: Stovetop simmering
- Cuisine: British
Ingredients
-
1kg apples (cooking apples preferred), peeled and chopped
-
2 onions, finely chopped
-
250g raisins or sultanas
-
300ml malt vinegar or cider vinegar
-
250g light brown sugar
-
1 tsp ground ginger
-
1 tsp ground cinnamon
-
½ tsp mixed spice
-
½ tsp salt
-
Zest and juice of 1 lemon
-
Optional: pinch of chilli flakes
Instructions
Peel, core, and chop the apples into small even pieces for quicker cooking.
Add apples, onions, raisins, spices, lemon zest, lemon juice, vinegar, salt, and sugar into a large saucepan.
Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
Lower the heat and simmer for 45–60 minutes, stirring occasionally to prevent sticking.
When the mixture thickens enough to hold its shape and no liquid pools at the bottom, it’s ready.
Fill jars while the chutney is hot, seal tightly, and let cool.
Allow your chutney to mature for 1–2 weeks for the flavors to deepen.
FAQs
Why is my apple chutney too runny?
Apple chutney turns runny when it hasn’t simmered long enough to evaporate excess liquid. Keep cooking it uncovered on low heat until the mixture thickens and most of the moisture reduces. The chutney is ready when you can drag a spoon across the pan, and the mixture holds its shape.
How do I prevent apple chutney from burning while cooking?
Chutney can burn when the heat is too high or the mixture becomes thick near the end. Simmer it gently, not at a rapid boil, and stir more frequently during the last 15–20 minutes to prevent sticking at the bottom.
Why does my apple chutney taste too vinegary?
A strong vinegar taste mellows as the chutney matures. Store it in sealed jars for at least one to two weeks before serving. If the flavor still feels sharp, add a bit more sugar or a handful of raisins to balance the acidity.
Can I use eating apples instead of cooking apples?
Yes, you can substitute eating apples, but they soften faster and make a sweeter chutney. If using sweeter apples, slightly reduce the sugar and add an extra splash of vinegar to maintain balance.
Wrapping It Up
This Mary Berry Apple Chutney is a beautifully balanced, aromatic, and easy-to-make preserve that brings warmth and flavor to any meal. From cheese boards to festive spreads, it adds a delightful sweet-tangy depth. Simple, reliable, and perfect for gifting, this chutney deserves a spot in your homemade preserves collection. Enjoy every spoonful!
