Mary Berry Plum Chutney Recipe

Mary Berry Plum Chutney is a rich, tangy, sweet-and-savoury preserve made from ripe plums, warm spices, vinegar, and sugar. It delivers a deep flavour that develops beautifully as it matures, making it perfect for cheese boards, roasted meats, sandwiches, curries, and festive spreads. This homemade chutney is incredibly simple to prepare, lasts for months when stored properly, and requires only a gentle simmer on the stovetop.

What Is Mary Berry Plum Chutney?

Mary Berry Plum Chutney is a slow-cooked fruit preserve made from plums, onions, spices, sugar, and vinegar. The long-simmering process reduces the mixture into a thick, glossy chutney with a balance of sweetness and acidity. It’s a classic British preserve that pairs well with both savoury and sweet dishes.

Other Popular Mary Berry Recipes

• Mary Berry Apple Traybake
• Mary Berry Courgette Quiche
• Mary Berry Plum Cake

Why This Recipe Is Worth Trying

• It uses basic, affordable ingredients you can find anywhere.
• The flavour deepens over time, making it ideal for storing or gifting.
• It pairs beautifully with meats, cheeses, sandwiches, and festive dishes.
• The chutney requires minimal hands-on work—just chop, simmer, and jar.
• You can customise the sweetness or spice level easily.

Essential Ingredients to Make Mary Berry Plum Chutney

• 1kg ripe plums (pitted and chopped)
• 2 medium onions (finely chopped)
• 2 apples (peeled and diced)
• 250g soft brown sugar
• 250ml malt vinegar or apple cider vinegar
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp chilli flakes (optional)
• 1 tsp mustard seeds
• 1 tsp salt

Handy Kitchen Tools for Best Results

• Large heavy-based pan
• Wooden spoon
• Sharp knife and chopping board
• Clean sterilised jars
• Funnel for easy filling
• Measuring cups and spoons

Step-by-Step Guide to Making Mary Berry Plum Chutney

• Prepare the fruit: Chop plums, onions, and apples into small, even pieces for quicker cooking.
• Add everything to the pan: Combine fruit, vinegar, sugar, spices, and salt in a heavy-based pot.
• Heat gently: Warm the mixture on low heat until the sugar dissolves completely.
• Start simmering: Increase the heat slightly and bring the mixture to a gentle simmer.
• Cook low and slow: Simmer uncovered for 1–1.5 hours, stirring occasionally to prevent sticking.
• Check the texture: The chutney is ready when thick, glossy, and spoonable.
• Jar while hot: Spoon the chutney into sterilised jars using a funnel.
• Seal tightly: Close the jars immediately to create a natural vacuum as they cool.
• Cool and store: Let jars cool fully at room temperature before storing.

What I Got Wrong (And How I Fixed It)

• Chutney was too runny — cooking it longer helped evaporate excess liquid.
• The flavour tasted sharp — allowing it to mature for 1–2 weeks balanced the acidity.
• It stuck to the pot — lowering the heat and stirring more often prevented burning.
• Spice felt weak — adding an extra pinch of ginger and chilli boosted warmth.

Healthier Version of Mary Berry’s Plum Chutney

To make a lighter version, you can reduce the sugar, use apple cider vinegar instead of malt vinegar, and add more apples for natural sweetness. Using fresh ginger instead of ground ginger also gives a cleaner, brighter flavour.

Ingredient Substitutions for Mary Berry Plum Chutney

• Swap brown sugar with honey for a softer sweetness.
• Replace malt vinegar with white wine vinegar for a milder tang.
• Add raisins or dates for extra sweetness and texture.
• Use fresh ginger instead of ground for a sharper flavour.
• Replace mustard seeds with cumin seeds for a different aroma.

Pairing Ideas: What to Serve With Mary Berry Plum Chutney

• Cheese boards – A classic pairing that complements cheddar, brie, or stilton.
• Roast meats – Adds sweet acidity to lamb, turkey, pork, or beef.
• Crackers and bread – A quick snack with punchy flavour.
• Sandwiches and wraps – Adds moisture and brightness to savoury fillings.
• Curry dishes – Enhance Indian meals with a fruity contrast.

Expert Tips to Make Perfect Plum Chutney

• Use ripe plums for natural sweetness and deeper flavour.
• Cook uncovered so moisture evaporates and the chutney thickens.
• Sterilise jars properly to extend shelf life safely.
• Stir occasionally to prevent the bottom from catching.
• Let it mature for at least one week for the best flavour.
• Taste and adjust spices halfway through cooking.

Creative Ways to Customize Mary Berry Plum Chutney

• Add orange zest for a citrus twist.
• Mix in raisins for added sweetness and chewiness.
• Include star anise for a warm, fragrant aroma.
• Use smoked paprika for a subtle smoky undertone.
• Add crushed garlic for a sharper, savoury finish.

Storing Mary Berry Plum Chutney the Right Way

• Store in sterilised jars at room temperature for up to 6–12 months.
• Refrigerate after opening to maintain freshness.
• Keep jars in a cool, dark place like a pantry for best results.
• Avoid metal lids without proper lining to prevent reaction with vinegar.

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is served chilled, but if you prefer it slightly warm, heat a portion for 10–15 seconds—only enough to soften the chill without altering the vegetables.

Nutritional Breakdown (per serving)

• Calories: ~60
• Carbohydrates: 14g
• Protein: 0.3g
• Fat: 0.1g
• Sugars: 12g

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FAQs

Why is my plum chutney too runny even after long cooking?

Plum chutney stays runny when excess moisture hasn’t evaporated. Keeping the pot uncovered during simmering and extending the cooking time helps the chutney thicken naturally into a glossy, spoonable consistency.

How do I stop plum chutney from tasting too vinegary?

A sharp vinegar taste means the chutney hasn’t matured yet. Letting it rest in sealed jars for at least 1–2 weeks allows the acidity to mellow and the flavours to balance beautifully.

Why does my chutney taste bitter after cooking?

Bitterness typically comes from plum skins or burnt sugars at the bottom of the pan. Stirring regularly, using ripe plums, and keeping the heat low prevents caramelisation and ensures a smooth, well-balanced flavour.

How do I know when plum chutney is ready to jar?

Plum chutney is ready when it becomes thick, glossy, and parts slightly when you drag a spoon across the base of the pot. If liquid quickly fills the gap, it needs more simmering.

Wrapping It Up

Mary Berry Plum Chutney is one of those timeless preserves that elevates everyday meals with its sweet, tangy, spiced flavour. It’s easy to prepare, stores beautifully, and tastes even better as it matures. With simple ingredients and a slow simmer, you can create a rich, flavourful chutney perfect for sharing, gifting, or keeping as a pantry staple.