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Mary Berry Christmas Chutney Recipe

Mary Berry Christmas Chutney Recipe

  • Author: Anabelle McLean
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Condiment
  • Method: Simmering
  • Cuisine: British

Description

Mary Berry’s Christmas Chutney is a traditional holiday condiment made from a mix of dried fruits, apples, onions, and spices, all cooked together in vinegar and sugar. The result is a sweet, tangy, and spiced chutney that complements a variety of dishes. It’s often served with cheese, meats, or as part of a festive spread.


Ingredients

Scale
  • 1 large onion, finely chopped
  • 2 apples, peeled, cored and chopped
  • 250g (9 oz) dried cranberries or raisins
  • 200g (7 oz) soft brown sugar
  • 300ml (10 fl oz) cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon

Instructions

Step 1: Prepare the Ingredients

  • Chop the fruits and onions: Peel and finely chop the onion and apples. Set them aside. Measure out the dried cranberries (or raisins) and set them aside as well.

Step 2: Cook the Onion and Apple

  • Sauté the onion and apple: In a large pot or preserving pan, add the chopped onions and apples. Cook them over medium heat for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 3: Add the Spices and Vinegar

  • Add the vinegar and spices: Pour in the cider vinegar and stir in the brown sugar, ground ginger, ground cinnamon, ground allspice, minced garlic, and salt. Stir well to combine.
  • Add citrus: Stir in the zest and juice of the orange and lemon.

Step 4: Cook the Chutney

  • Simmer the chutney: Bring the mixture to a boil, then reduce the heat to low. Let the chutney simmer for about 40-50 minutes, stirring occasionally, until it thickens and becomes jam-like in consistency. The fruits should break down and the chutney should be rich and flavorful.

Step 5: Jar the Chutney

  • Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them in hot, soapy water and placing them in a low oven (around 100°C/225°F) for 10 minutes.
  • Fill the jars: Once the chutney is ready, spoon it into the sterilized jars while it’s still hot. Seal the jars with lids and allow them to cool completely at room temperature.