If you are looking for a delicious and easy way to preserve the flavor of plums, you should try this Mary Berry plum chutney recipe. This chutney is sweet, tangy, spicy, and aromatic, and it goes well with cheese, crackers, bread, meat, or even as a dip for chips. You can make this chutney in less than an hour with simple ingredients that you probably already have in your pantry. Plus, you can store it in jars for up to a year and enjoy it anytime you want.
In this article, I will show you how to make this Mary Berry plum chutney recipe step by step, with tips and tricks to make it perfect every time. You will also learn how to sterilize jars, how to seal them properly, and how to store them safely. By the end of this article, you will be able to make your own homemade plum chutney that you can share with your family and friends or give as a gift.
What is Mary Berry Plum Chutney?
Mary Berry plum chutney is a type of condiment that is made by cooking plums with sugar, vinegar, spices, and other ingredients until they form a thick and jam-like consistency. It is named after Mary Berry, a famous British cook, and author who has published many recipes for plum chutney12. Plum chutney is popular in British cuisine and can be served with cheese, crackers, bread, meat, or as a dip for chips.
- Related: Mary Berry Plum Jam Recipe
Why This Mary Berry Plum Chutney Recipe is a Must-Try:
There are many reasons why you should make this Mary Berry plum chutney recipe:
- Simplicity at its Best: All you need is a pot, wooden spoon, knife, cutting board, and jars. No special skills are required.
- Versatility: Tailor it to your taste. Choose your preferred plums and adjust the sugar, vinegar, and spices.
- Gourmet Taste: A delightful blend of sweet, sour, spicy, and rich flavors that elevate any dish.
- Budget-Friendly: Repurpose ripe or overripe plums and save by making your own chutney.
- Nutrition Boost: Plums offer antioxidants, fiber, and essential vitamins. The spices add to the health benefits.
- Long Shelf-Life: Store in sterilized jars for up to a year or freeze for up to six months.
Ingredients for Mary Berry Plum Chutney
To make this Mary Berry plum chutney recipe, you will need the following ingredients:
- 1 kg (2 lb) of plums, washed, pitted, and chopped
- 500 g (1 lb) of onions, peeled and finely chopped
- 250 g (8 oz) of raisins
- 300 ml (10 fl oz) of malt vinegar
- 500 g (1 lb) of light brown sugar
- 1 tsp of salt
- 1 tsp of ground ginger
- 1 tsp of ground cinnamon
- 1/4 tsp of ground cloves
How to Make Mary Berry Plum Chutney Recipe
To make this Mary Berry plum chutney recipe, you will need to follow these steps:
1. Preparing the Chutney Mixture
- In a large pot, combine plums, onions, raisins, vinegar, sugar, salt, ginger, cinnamon, and cloves.
- Bring the mixture to a boil over high heat, stirring occasionally until the sugar dissolves.
- Reduce heat and let it simmer for approximately 45 minutes. Stir frequently to avoid sticking. The chutney is ready when it’s thick, and glossy, and a line remains when you draw on the pot’s bottom with a wooden spoon.
2. Sterilizing Jars and Lids
- First, wash jars and lids with hot soapy water and rinse thoroughly.
- Then, submerge them in a pot of boiling water for 10 minutes. Or, sterilize by placing them on a baking sheet and bake at 140°C (275°F) for 15 minutes.
- Carefully remove and place on a clean towel.
3. Filling and Sealing Jars
- Ladle the hot chutney into jars, ensuring you leave about 1 cm (1/2 inch) headspace.
- Wipe jar rims with a damp cloth, then firmly place and seal the lids. Screw bands tightly, ensuring it’s snug but not overly tight.
4. Processing for Preservation
- Submerge the filled jars in a pot, ensuring they’re covered by at least 2 cm (1 inch) of water.
- Boil the water. Once boiling, process the jars for 10 minutes.
- Turn off the heat, letting jars sit in the water for an additional 5 minutes.
- Carefully remove jars and let them cool on a towel. As they cool, you should hear a popping sound, indicating a proper seal.
5. Seal Verification and Storage
- Check seals by pressing on the lid centers. A concave lid that doesn’t move indicates a good seal. If it’s convex or moves, it’s not sealed. Reprocess or refrigerate these jars, consuming them within a month.
- Finally, label and date your jars. Store in a cool, dark place for at least one month, allowing flavors to meld. Once opened, refrigerate and use within a month.
Pro Tips to Make Perfect Mary Berry Plum Chutney
Here are some tips and tricks for making this Mary Berry plum chutney recipe:
- Plum Choices: While any plum variety works, adjust sugar or vinegar for particularly sweet or sour ones.
- Add-In Ideas: Boost flavor with apples, berries, or nuts. Crave spice? Try chili peppers or mustard seeds. Freshen it up with citrus zest or herbs like rosemary or mint.
- Spice It Up: Experiment with spices like allspice, cardamom, or star anise to switch up the flavor.
- Batch Size: Make it in bulk or a small batch. Just adjust cooking time to match.
- Appliance-Friendly: Use a slow cooker or pressure cooker, adjusting time as per the device’s guidelines.
Variations of Mary Berry Plum Chutney.
Some variations of Mary Berry plum chutney are:
- Spiced Plum Chutney: Add dried cranberries or raisins, paprika, and chili flakes for a more spicy and fruity chutney.
- Plum and Apple Chutney: Add chopped apples, cider vinegar, and mustard seeds for a more tangy and crunchy chutney.
- Plum and Ginger Chutney: Add more grated ginger, orange juice, and honey for a more zesty and sweet chutney.
How do I Serve Mary Berry Plum Chutney Recipe
There are many ways to serve this Mary Berry plum chutney recipe:
- Classic Pairings: Perfect with cheese boards, cold meats, or roast dinners.
- Dip It: Accompanies chips, crackers, or breadsticks wonderfully.
- Spread the Love: Enhance toast, muffins, or scones with a layer of chutney.
- Dessert Twist: Use as a filling for baked goods or a topping for ice cream.
- Cooking Companion: Glaze meats or marinate fish and veggies for a flavor kick.
How do I Store Mary Berry Plum Chutney
Mary Berry’s sweet and tangy plum chutney is a versatile condiment that can be enjoyed year-round when stored properly.
Follow these tips for storing and reheating this flavorful chutney:
- Unopened jars will keep for up to 1 year stored in a cool, dark cupboard. Keep lids tightly sealed and avoid direct sunlight or heat exposure.
- Once opened, transfer the chutney to an airtight container and refrigerate. Use within 1 month for best quality and food safety.
- To freeze, ladle chutney into freezer-safe bags or containers leaving 1⁄2 inch headspace. Freeze for up to 6 months.
How do I Reheat Mary Berry Plum Chutney?
To reheat Mary Berry plum chutney, you need to follow these steps:
- Thaw frozen chutney overnight in the refrigerator before reheating.
- For quick reheating, transfer the desired amount of chutney to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until warmed through.
- Alternatively, warm chutney gently in a small saucepan over low heat, stirring occasionally.
- Serve reheated chutney with scones, cheese boards, grilled meats, and more! Enjoy.
Nutrition
The nutrition facts for one serving (about 2 tablespoons) of plum chutney are:
- Calories: 39
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 9 g
- Sugars: 9 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 0.13 g