This Mary Berry Apple Chutney is a tangy and aromatic recipe, which calls for sharp Bramley apples and rich malt vinegar. It’s the perfect addition to a cheese board, ready in about 1 hour (plus maturing time).
Mary Berry Apple Chutney Ingredients
- 900g (2lb) cooking apples (Bramleys), peeled, cored, and chopped
- 350g (12oz) onions, roughly chopped
- 100g (4oz) sultanas (or raisins)
- 350g (12oz) light muscovado sugar (or soft brown sugar)
- 450ml (¾ pint) malt vinegar
- 1 tsp ground ginger
- 1 tsp salt
- ¼ tsp cayenne pepper (optional, for a little heat)
- 1 tbsp mustard seeds (optional, for texture)
How To Make Mary Berry Apple Chutney
- Prep the ingredients: Peel, core, and chop the Bramley apples into roughly 1cm chunks. Peel and chop the onions to a similar size. Weigh out your sugar and sultanas so everything is ready to go.
- Combine the base: In a large stainless steel preserving pan (or a large heavy-based saucepan), combine the chopped apples, onions, and sultanas.
- Add the liquid and spice: Pour in the malt vinegar and add the ground ginger, salt, and any optional spices like cayenne or mustard seeds. Do not add the sugar yet.
- Simmer to soften: Bring the mixture to a boil, then reduce the heat and simmer gently for about 10–15 minutes, or until the apples and onions are tender. Cooking them in the vinegar before adding sugar ensures the skins soften properly.
- Dissolve the sugar: Add the sugar to the pan. Stir over low heat until the sugar has completely dissolved. Do not let it boil until you can no longer feel grainy sugar crystals on the bottom of the pan.
- Boil to thicken: Increase the heat and bring the chutney to a boil. Cook steadily, uncovered, for 30–40 minutes. You want the mixture to reduce and thicken. Stir occasionally to prevent it from sticking to the bottom, especially towards the end.
- Check the consistency: The chutney is ready when it is thick and rich, and you can draw a wooden spoon across the bottom of the pan to leave a trail that doesn’t immediately fill back in with liquid.
- Pot and seal: While the chutney is still hot, spoon it into sterilized jam jars. Cover with a wax disc (wax side down) and seal with a lid or cellophane while hot. Label with the date and store.
Recipe Tips
- Why use Bramley apples: Mary Berry insists on cooking apples (like Bramleys) because they break down into a fluffy texture that thickens the chutney naturally, whereas eating apples keep their shape and can be too hard.
- When to add sugar: It is crucial to soften the onions and apples in the simmering vinegar before adding the sugar. If you add the sugar too early, it hardens the fruit skins, and they will never soften.
- Sterilizing jars: To sterilize, wash jars in hot soapy water, rinse, and place them on a baking tray in a cool oven (140°C/120°C Fan) for 10–15 minutes to dry and heat through. Fill them while they are still warm.
- Maturity matters: While you can eat it immediately, this chutney improves drastically if left to mature in a cool dark place for at least 1 month. This allows the vinegar sharpness to mellow and the flavors to meld.
What To Serve With Mary Berry Apple Chutney
This classic condiment is the backbone of a British ploughman’s lunch.
- Sharp Cheddar Cheese: The acidity cuts through the fat of the cheese.
- Cold Roast Pork: A traditional pairing with apple flavors.
- Sausage Rolls: Elevates a simple savory pastry.
- Baked Ham: Glaze the ham or serve it on the side.
How To Store Mary Berry Apple Chutney
- Store (Unopened): Store sealed jars in a cool, dark, dry place (like a cupboard or pantry). It will keep well for 6 months to 1 year.
- Store (Opened): Once a jar is opened, it must be kept in the refrigerator and consumed within 4 weeks.
- Freeze: Chutney generally does not freeze well as the texture can become watery upon thawing; bottling is the best preservation method.
Mary Berry Apple Chutney Nutrition Facts
- Calories: 38kcal
- Protein: 0.3g
- Carbohydrates: 9g
- Fat: 0g
- Saturates: 0g
- Sugar: 9g
- Salt: 0.2g
Nutrition information is estimated per tablespoon (approx. 15g).
FAQs
Can I use cider vinegar instead?
Yes, you can swap malt vinegar for cider vinegar. This will result in a lighter color and a slightly fruitier, less intense flavor, which serves as a good gluten-free alternative if your malt vinegar contains barley.
Why is my chutney runny?
It likely wasn’t boiled for long enough. Apples contain pectin, which helps it set, but you need to boil off the excess liquid. If it’s runny in the jar, you can tip it back into a pan and boil it for another 10 minutes.
Can I reduce the sugar?
You should be careful reducing sugar in chutney because sugar acts as a preservative. If you reduce it significantly, the chutney may not keep for as long and will taste much sharper due to the high vinegar content.
Try More Recipes:
- Mary Berry Apple and Frangipane Tart Recipe
- Mary Berry Panna Cotta with Pineapple and Ginger Recipe
- Mary Berry Blackberry and Apple Jam Recipe
Mary Berry Apple Chutney Recipe
Description
A traditional, spiced farmhouse chutney made with fluffy Bramley apples, onions, and sultanas, perfect for preserving the autumn harvest.
Ingredients
Instructions
- Peel, core, and chop apples and onions into small chunks.
- Place apples, onions, and sultanas in a large preserving pan.
- Add vinegar, ginger, and salt (but NOT the sugar).
- Simmer for 10-15 minutes until fruit is tender.
- Stir in the sugar and cook on low until dissolved.
- Boil steadily for 30-40 minutes until thickened and pulpy.
- Spoon into warm, sterilized jars and seal immediately.
- Label and store in a cool dark place to mature.
Notes
- Using a wide-brimmed preserving pan allows the liquid to evaporate faster, resulting in a thick, rich chutney rather than a stewed fruit consistency.
- It is essential to use a non-reactive pan (stainless steel or enamel) because the vinegar and fruit acids can react with aluminum or copper, giving the chutney a metallic taste.
- Waiting to add the sugar until the onions are soft is the most critical step; sugar strengthens the cell walls of the onion, so if added too early, the onion will remain crunchy and raw-tasting.
Mary Berry Apple Chutney Recipe
