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.
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 20 1x
- Category: Chutney
- Method: Simmering
- Cuisine: British
Ingredients
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1kg ripe plums (pitted and chopped)
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2 medium onions (finely chopped)
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2 apples (peeled and diced)
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250g soft brown sugar
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250ml malt vinegar or apple cider vinegar
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1 tsp ground ginger
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1 tsp ground cinnamon
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½ tsp chilli flakes (optional)
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1 tsp mustard seeds
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1 tsp salt
Instructions
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Prepare the fruit: Chop plums, onions, and apples into small, even pieces for quicker cooking.
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Add everything to the pan: Combine fruit, vinegar, sugar, spices, and salt in a heavy-based pot.
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Heat gently: Warm the mixture on low heat until the sugar dissolves completely.
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Start simmering: Increase the heat slightly and bring the mixture to a gentle simmer.
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Cook low and slow: Simmer uncovered for 1–1.5 hours, stirring occasionally to prevent sticking.
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Check the texture: The chutney is ready when thick, glossy, and spoonable.
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Jar while hot: Spoon the chutney into sterilised jars using a funnel.
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Seal tightly: Close the jars immediately to create a natural vacuum as they cool.
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Cool and store: Let jars cool fully at room temperature before storing.
Find it online: https://maryberrycooks.co.uk/mary-berry-plum-chutney/