Name: Mary Berry Plum Chutney
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 1 kg ripe plums, stoned and chopped; 3 medium onions, finely chopped; 1 cup raisins; 1 cup brown sugar; 2 teaspoons mustard seeds; 1 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon allspice; 2 cloves garlic, minced; 300 ml cider vinegar

Welcome to our recipe guide. Today, I’m featuring the classic Mary Berry Plum Chutney. This recipe is a favorite in British kitchens for its rich, savory flavor that complements a variety of dishes. It’s simple to make, requiring just a prep time of 20 minutes and about 1 to 1.5 hours of cooking.

Perfect for enhancing everything from cheese boards to roasted meats, the Mary Berry Plum Chutney is a versatile and delightful addition to your culinary repertoire.

Let’s get started!

What is Mary Berry Plum Chutney

Mary Berry’s Plum Chutney is a thick, flavorful condiment made from plums and a variety of spices and flavorings. It strikes a perfect balance between sweet, sour, and spicy, making it an ideal accompaniment to cheese, meats, and many other dishes.

Other Chutney Recipes

Mary Berry Apple Chutney

Why You Should Try This Recipe

Versatile Uses: Perfect with cheeses, cold meats, and as a special addition to sandwiches.

Long Shelf Life: Can be stored for months, enhancing its flavors over time.
Satisfying to Make: Enjoy the process of creating something truly unique in your own kitchen.

Ingredients Needed for Mary Berry Plum Chutney

1 kg ripe plums, stoned and chopped

3 medium onions, finely chopped
1 cup raisins
1 cup brown sugar

2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon ground ginger

1 teaspoon allspice
2 cloves garlic, minced
300 ml cider vinegar

Instruction to Make Mary Berry Plum Chutney

Combine Ingredients: In a large saucepan, mix all ingredients together.
Simmer: Bring to a boil, then reduce to a simmer. Cook uncovered for 1 to 1.5 hours, stirring occasionally, until thickened.
Sterilize Jars: While the chutney cooks, sterilize your jars and lids by boiling them for 10 minutes.

Seal and Store: Pour the hot chutney into prepared jars, seal tightly, and let cool before storing.

What Goes Well With Mary Berry Plum Chutney

Cheese Boards: This chutney pairs wonderfully with a variety of cheeses like cheddar, brie, or goat cheese.
With Meats: It’s great with roast pork, grilled chicken, or cold cuts, enhancing the flavors.

On Sandwiches: Spread it on sandwiches or wraps to add a sweet and savory note.
For Breakfast: Try a spoonful with omelets or savory pancakes to spice things up.

Essential Tips for Perfecting Mary Berry Plum Chutney

Consistent Chop: Keep your fruit and onions uniformly chopped for even cooking.

Monitor the Simmer: Adjust heat as needed to maintain a gentle simmer and prevent burning.
Taste and Adjust: Don’t hesitate to adjust spices to suit your taste, especially near the end of cooking.
Skim the Foam: Regularly skim off any foam that forms on the surface during cooking.

Thickening Test: To test thickness, spoon a little chutney onto a cold plate; it should not run.
Sterilization is Key: Properly sterilize all jars and lids to ensure the chutney is well-preserved.

Variations of Mary Berry Plum Chutney

Add Other Fruits: Mix in apples, pears, or peaches to introduce new textures and flavors.

Spice It Up: Incorporate spices like cinnamon, clove, or cardamom for a warm, aromatic twist.
Make It Tangy: Stir in a splash of balsamic vinegar or lemon juice for extra tanginess.
Include Nuts: Toss in chopped walnuts or almonds for a crunchy texture.

Herbal Notes: Add fresh herbs such as thyme or rosemary for a subtle, earthy flavor.

Storing Mary Berry Plum Chutney: Best Practices

Cool Completely: Ensure chutney is cool before storing.
Dark and Cool: Store in a dark, cool place to preserve its quality.

Check Seals: Make sure jars are sealed properly to extend shelf life.

Reheating Mary Berry Plum Chutney: Best Practices

Gentle Reheat: Warm up on low heat to preserve texture and flavor.
Avoid Boiling: Keep it just warm enough, as boiling can alter its taste and consistency.

Nutrition Value (per serving):

Calories: 120 kcal
Carbohydrates: 30 g
Protein: 1 g

Fat: 0.5 g
Sodium: 200 mg
Sugar: 27 g

FAQs

Can I use frozen plums to make Mary Berry Plum Chutney?

Yes, you can use frozen plums to make this chutney. Just make sure to thaw them completely and drain any excess liquid before using. This will help maintain the right consistency and flavor of the chutney.

How long can I store Mary Berry Plum Chutney?

Mary Berry Plum Chutney can be stored for up to a year if it’s kept in a cool, dark place. Once opened, keep it in the refrigerator and try to use it within four weeks for the best taste and quality.

What is the best way to thicken Mary Berry Plum Chutney?

The best way to thicken this chutney is to allow it to simmer slowly without a lid. This lets the excess moisture evaporate, naturally thickening the mixture. Stir occasionally to prevent sticking and burning.

Are there any quick substitutes for cider vinegar in Mary Berry Plum Chutney?

If you don’t have cider vinegar, you can substitute it with an equal amount of white wine vinegar or malt vinegar. These alternatives will slightly alter the flavor profile but still produce a delicious chutney.

Final Words

Mary Berry’s Plum Chutney is more than just a condiment; it’s a journey through flavors that can transform any meal into a celebration. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe promises to bring a touch of gourmet to your culinary creations. Enjoy the process and the delicious outcomes!

Related Recipes

Mary Berry Chilli With Mango Chutney