Name: Mary Berry Apple Chutney
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 1 kg apples, peeled, cored, and chopped; 500 g onions, finely chopped; 500 g brown sugar; 500 g sultanas or raisins; 750 ml malt vinegar; 1 tbsp ground ginger; 1 tbsp ground cinnamon; 1 tsp ground cloves; 1 tsp salt

Welcome to a delightful cooking journey with our Mary Berry Apple Chutney recipe. This chutney blends the natural tartness of fresh apples with a hint of sweetness and a dash of spices, making it an excellent companion for cheeses, meats, or as a unique addition to your sandwiches.

The recipe is easy to follow and sure to add a special touch to your meals. Perfect for both beginners and experienced cooks, this chutney is a must-try for anyone looking to enhance their culinary repertoire.

What is Mary Berry Apple Chutney?

Mary Berry Apple Chutney is a flavorful preserve made from apples, vinegar, sugar, and spices. It combines the sweetness of apples with the tartness of vinegar and the warmth of spices, creating a versatile condiment that complements many dishes.

Other Chutney Recipes

Why You Should Try This Recipe

Burst of Flavor: This chutney offers a perfect balance of sweet and tangy flavors.
Versatility: It pairs well with cheeses, meats, and even sandwiches.
Homemade Goodness: Making it at home ensures no preservatives and fresh ingredients.

Simple Ingredients: You likely already have most of the ingredients in your pantry.
Mary Berry’s Touch: Experience a recipe from one of the most beloved chefs.

Ingredients Needed for Mary Berry Apple Chutney

1 kg apples, peeled, cored, and chopped

500 g onions, finely chopped
500 g brown sugar
500 g sultanas or raisins

750 ml malt vinegar
1 tbsp ground ginger
1 tbsp ground cinnamon

1 tsp ground cloves
1 tsp salt

Instructions to Make Mary Berry Apple Chutney

Prepare apples and onions: Peel, core, and chop the apples. Finely chop the onions.

Combine ingredients: In a large pan, mix apples, onions, sugar, sultanas, and spices.
Add vinegar: Pour in the malt vinegar, ensuring all ingredients are well coated.
Bring to a boil: Heat the mixture until it reaches a boil.

Simmer: Reduce heat and let it simmer for 1-2 hours, stirring occasionally.
Check consistency: The chutney is ready when it has thickened to your liking.
Jar it up: Spoon the hot chutney into sterilized jars and seal immediately.

What Goes Well With Mary Berry Apple Chutney

Cheese platters: Complements sharp cheeses like cheddar.
Roasted meats: Enhances the flavor of pork or chicken.
Sandwiches: Adds a zing to ham or turkey sandwiches.

Curries: Balances the heat in spicy dishes.
Bread and crackers: A delicious spread on crusty bread or crackers.

Essential Tips for Perfecting Mary Berry Apple Chutney

Use fresh ingredients: Fresh apples and onions yield the best flavor.

Sterilize jars: Ensure your jars are properly sterilized to extend the chutney shelf life.
Stir occasionally: Prevent the chutney from sticking to the pan by stirring.
Adjust spices: Tailor the spices to your taste preference.

Patience is key: Allow the chutney to simmer until it thickens properly.
Cool before storing: Let jars cool completely before storing in a cool, dark place.
Taste test: Adjust seasoning towards the end of cooking if needed.

Variations of Mary Berry Apple Chutney

Spicy version: Add chopped chilies for an extra kick.
Fruit mix: Incorporate pears or plums with the apples.
Nutty twist: Add toasted walnuts for a crunchy texture.

Herbal infusion: Mix in fresh herbs like rosemary or thyme.
Citrus zest: Add lemon or orange zest for a tangy flavor.

Storing Mary Berry Apple Chutney: Best Practices

Cool completely: Ensure chutney is cool before storing.

Use sterilized jars: Properly sterilized jars prevent spoilage.
Seal tightly: Ensure lids are sealed tightly to maintain freshness.
Store in a dark place: Keep jars in a cool, dark pantry.

Label jars: Clearly label with the date made for easy reference.

Reheating Mary Berry Apple Chutney: Best Practices

Microwave method: Heat in a microwave-safe dish for a few seconds.
Stovetop method: Warm gently in a saucepan over low heat.

Avoid overheating: Reheat only until warm to preserve flavors.
Stir occasionally: Ensure even heating by stirring.
Serve immediately: Use reheated chutney right away for the best taste.

Nutrition Value (per serving)

Calories: 150
Total Fat: 0g
Saturated Fat: 0g

Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 38g

Dietary Fiber: 2g
Sugars: 33g
Protein: 1g

FAQs

How long does Mary Berry Apple Chutney last?

Mary Berry Apple Chutney, when stored properly in sterilized, sealed jars, can last up to a year. Keep the jars in a cool, dark place to maintain freshness. Once opened, refrigerate and use within a few weeks for the best flavor.

Can I use different types of apples for this chutney?

Yes, you can use different types of apples for Mary Berry Apple Chutney. While tart apples like Bramley are traditional, a mix of sweet and tart apples can add depth to the flavor. Experiment with varieties like Granny Smith, Gala, or Honeycrisp.

What can I serve with Mary Berry Apple Chutney?

Mary Berry Apple Chutney pairs well with a variety of dishes. It’s perfect with cheese platters, roasted meats, and sandwiches. It also complements curries and can be used as a spread on bread and crackers.

Can I make Mary Berry Apple Chutney spicier?

Absolutely! To make Mary Berry Apple Chutney spicier, add chopped chilies or a pinch of cayenne pepper. Adjust the amount to suit your taste preference, and remember to taste test towards the end of cooking to ensure the right level of heat.

Final Words

Mary Berry’s Apple Chutney is a versatile and delicious addition to any meal. By following this guide, you’ll create a chutney that’s rich in flavor and perfect for sharing. Whether you’re enjoying it with cheese, meats, or simply spreading it on bread, this chutney is sure to become a staple in your kitchen. Happy cooking!

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Mary Berry Fruit Salad