How to Make Apple Chutney Recipe Mary Berry

Today, we are going to make Mary Berry’s Apple Chutney Recipe! Expect a delightful mix of sweet and tangy flavors that are simple to create and perfect for enhancing any meal.

What is Apple Chutney?

Apple chutney is a type of condiment made from apples, vinegar, sugar, spices, and sometimes other fruits or vegetables. It is similar to jam or jelly, but has a more savory and tangy flavor. Chutney originated in India, where it is called chatni, and is usually served with curries or rice dishes. However, chutney has also become popular in other parts of the world, especially in Britain, where it is often paired with cheese or cold meats.

Why Apple Chutney Recipe Mary Berry?

Apple chutney recipe Mary Berry is a recipe that combines the best of both worlds: the sweet and sour taste of apple chutney with the refined and sophisticated touch of Mary Berry. This recipe is perfect for using up any surplus apples you may have from your garden or market. It is also easy to make and can be stored for up to a year in sterilized jars. You can enjoy this apple chutney with cheese, crackers, bread, ham, turkey, or even as a dip for chips or pretzels.

More From Mary Berry’s

• Mary Berry Blueberry Loaf Cake
• Mary Berry’s Cauliflower Cheese

Equipment

Making an apple chutney recipe Mary Berry is not difficult at all. You just need some basic ingredients and equipment, such as:

The equipment you need is:

• A large saucepan
• A wooden spoon
• A sharp knife
• A cutting board
• A measuring cup
• A measuring spoon
• A canning funnel
• A ladle
• Some sterilized jars and lids

Mary Berry Apple Chutney Ingredients 

The ingredients you need are:

• 1 kg (2 lb) cooking apples, peeled, cored and chopped
• 500 g (1 lb) onions, peeled and chopped
• 250 g (8 oz) raisins
• 300 ml (10 fl oz) cider vinegar
• 225 g (8 oz) light brown sugar
• 1 tsp salt
• 1 tsp ground ginger
• 1 tsp mustard seeds
• 1/4 tsp cayenne pepper

How to Make Apple Chutney Recipe Mary Berry?

The steps to follow are:

1. Put all the ingredients in a large saucepan and bring to a boil over high heat.
2. Reduce the heat and simmer uncovered for about an hour, stirring occasionally, until the mixture is thick and jammy.
3. Carefully ladle the hot chutney into sterilized jars using a canning funnel.
4. Wipe the rims of the jars with a clean cloth and seal with lids.
5. Store the jars in a cool and dark place for at least a month before opening.
6. Enjoy your apple chutney recipe, Mary Berry!

Tips and Tricks for Apple Chutney Recipe – Inspired by Mary Berry:

Here are some tips and tricks to make your apple chutney recipe Mary Berry even better:

• Choose Apples Wisely: Opt for cooking apples for thicker, well-set chutney due to their higher pectin content.
• Experiment with Fruits & Vegetables: Consider adding pears, plums, or cranberries. Adjust sugar and vinegar to balance the additional ingredients.
• Play with Spices: Tailor the chutney to your taste with spices like cinnamon, cloves, or nutmeg, and herbs like mint or coriander.
• Adjust Sweetness: For a sweeter chutney, add extra sugar, honey, or maple syrup.
• Modify Tanginess: Increase vinegar, or add lemon or lime juice or zest for extra tang.
• Enhance Savory Notes: Consider garlic, ginger, curry powder, or Worcestershire sauce for a savory twist.

Benefits of Apple Chutney Recipe Mary Berry

Apple chutney recipe Mary Berry is not only delicious but also healthy. Here are some of the benefits of eating this chutney:

• Apples are rich in fiber, vitamin C, antioxidants, and phytochemicals that can help lower cholesterol, blood pressure, and inflammation, and prevent cancer and diabetes.
• Onions are also high in fiber, vitamin C, antioxidants, and flavonoids that can boost immunity, fight infections, and protect against cardiovascular diseases and cancer.
• Raisins are a good source of iron, potassium, calcium, and phytonutrients that can improve blood circulation, bone health, and digestion.
• Vinegar is a natural preservative that can inhibit the growth of harmful bacteria and fungi. It can also help regulate blood sugar levels and improve metabolism.
• Sugar is a simple carbohydrate that can provide quick energy and satisfy cravings. However, it should be consumed in moderation as it can also cause weight gain and dental problems.
• Salt is an essential mineral that can help balance fluids and electrolytes in the body. It can also enhance the flavor of food and preserve it for longer. However, it should also be consumed in moderation as it can increase blood pressure and water retention.
• Ginger is a spice that has anti-inflammatory, anti-nausea, and anti-microbial properties. It can help relieve pain, indigestion, motion sickness, and colds.
• Mustard seeds are a spice that has anti-inflammatory, anti-bacterial, and anti-fungal properties. It can help stimulate appetite, digestion, and circulation. It can also help treat respiratory problems and skin infections.
• Cayenne pepper is a spice that has capsaicin, a compound that can boost metabolism, reduce appetite, and relieve pain. It can also help clear congestion and fight infections.

FAQs

Here are some frequently asked questions about apple chutney recipe Mary Berry:

How long does apple chutney last?

Apple chutney can last for up to a year if stored in sterilized jars in a cool and dark place. However, once opened, it should be refrigerated and consumed within a month.

How do I sterilize jars for apple chutney?

You can sterilize jars for apple chutney by washing them in hot soapy water and rinsing them well. Then you can either boil them in water for 10 minutes or bake them in an oven at 180°C (350°F) for 15 minutes. You should also sterilize the lids by boiling them in water for 10 minutes.

Can I freeze apple chutney?

Yes, you can freeze apple chutney if you want to store it for longer than a year. However, you should use freezer-safe containers instead of glass jars to prevent cracking. You should also leave some headspace in the containers to allow for expansion. You can thaw the frozen chutney in the refrigerator overnight before using it.

What kind of cheese goes well with apple chutney?