Mary Berry Apple Chutney Recipe

Apple chutney is a fantastic condiment that enhances the flavors of many dishes, and Mary Berry’s version is one you’ll call a favorite!

This recipe brings a balance of sweet and tangy, thanks to Granny Smith apples and a mix of spices.

You can use this chutney with your pork chops, cheese, or sandwiches.

When preparing, I recommend using a large, heavy-bottomed pot to prevent the chutney from sticking as it cooks.

How to Make Mary Berry Apple Chutney

Ingredients

• 3 lbs Apples (peeled and chopped)
• 1 lb Onions (chopped)
• 2 cups White Sugar
• 1 cup Raisins
• 1 tbsp Ground Ginger
• 1 tbsp Mustard Seeds
• 2 tsp Salt
• 3 cups Cider Vinegar

Step-by-Step Instructions

Step 1:

In a large saucepan, combine the apples, onions, sugar, raisins, ginger, mustard seeds, and salt.

Step 2:

Pour in the cider vinegar, ensuring all ingredients are mixed well.

Step 3:

Bring the mixture to a boil over medium heat until the sugar dissolves.

Step 4:

Reduce the heat to a simmer and let it cook uncovered for about 1 to 2 hours, stirring occasionally.

Step 5:

Once thickened, transfer the hot chutney into sterilized jars and seal immediately.

Tips and Tricks for Making This Recipe

Choose the Right Apples

Use a good mix of tart and sweet apples for a balanced flavor in the chutney.

Stir Frequently

To avoid scorching, make sure you stir the mixture every 15-20 minutes while simmering.

Spice Variations

Feel free to add a pinch of cayenne pepper if you like a bit of heat in your chutney.

Jar Sterilization

Sterilize your jars in hot water before filling them to prevent bacteria growth.

Shelf Life

Store your chutney in a cool, dark place, and it should last up to 12 months unopened. Enjoy your homemade chutney!

What to Serve with Mary Berry Apple Chutney

Traditional Cheese Platter

You can’t go wrong by pairing Mary Berry’s apple chutney with a classic cheese platter.

Sharp cheddar, brie, and blue cheese work especially well.

The sweet and spicy flavors of the chutney add a wonderful contrast.

Roast Pork or Chicken

Apple chutney is a fantastic accompaniment to roast meats like pork or chicken.

The tangy sweetness enhances the savory richness of the roast.

Serving it as a side or even as a glaze during the last few minutes of roasting brings out a deeper flavor.

Grilled Sausages

Your barbeque is about to get a lot more exciting.

Apple chutney pairs perfectly with grilled sausages, adding a fruity zest that balances the smokiness.

Choose flavorful sausages, like those with herbs or spices, to complement the chutney.

Vegan Sweet Potato Patties

For a twist, try serving apple chutney with vegan sweet potato patties.

The natural sweetness of the sweet potatoes mingles with the chutney’s complexity, creating a satisfying and unique experience.

It’s a great option for those looking to skip meat.

Curry Dishes

Spice up your next curry by adding a dollop of apple chutney on the side.

The chutney can temper the heat and introduce a different flavor profile.

Curries with chickpeas or lentils and a coconut base particularly benefit from this addition.

Variations and Substitutions

Apple chutney is a versatile recipe, and you can experiment with different ingredients!

Choosing Your Apples

Consider using tart apples like Granny Smith for a more tangy flavor profile.

If you prefer a sweeter chutney, choose Gala or Fuji apples instead.

Spices and Seasonings

Feel free to swap the mustard seeds with black mustard seeds if you’re looking for a slightly different taste.

Adding a pinch of cumin or coriander can bring an exotic twist to your chutney.

Vinegar Options

You can replace cider vinegar with malt vinegar for a richer, deeper flavor.

For a milder taste, experiment with white wine vinegar.

Sweeteners

Light muscovado sugar is often used, but brown sugar or even honey are great alternatives for different sweetness levels.

Fruits and Nuts

Mix in dried cranberries or apricots for an extra dimension of flavor and texture.

Adding chopped pecans or walnuts can introduce a nice crunch to the chutney.

Adjusting Heat

Add more chili flakes if you like a spicier chutney, or keep them out for a milder version.

How to Store Leftover Mary Berry Apple Chutney

Storing leftover Mary Berry Apple Chutney is simple and keeps its flavors vibrant.

Refrigerator Storage

For short-term storage, refrigerate your chutney in an airtight container.

Make sure the container is sealed tightly to preserve the freshness as long as possible.

Freezer Storage

If you’re keeping it for a longer period, consider freezing it.

Transfer the chutney to a freezer-safe container or a resealable plastic bag, and remember to leave some space for expansion.

Canning Method

Alternatively, try canning the chutney for very long-term storage.

Prepare a boiling water bath, sterilize your jars, and fill them with chutney, leaving about 1/2 inch of headspace.

Seal with lids and process in the boiling water bath for about 15 minutes.

These methods will help keep your chutney fresh for future meals, ensuring its flavors remain just as tasty as when it was first made!

Common Mistakes to Avoid

Chopping Ingredients Too Finely

You might be tempted to chop the apples and onions into small pieces to speed up cooking.

However, chopping them too finely can lead to a mushy texture.

Keep the chunks a bit larger for a nice balance of texture in every bite!

Skipping the Constant Stir

It can be easy to forget about stirring while it’s simmering.

You should stir the pot frequently to prevent sticking or burning.

This helps the mixture cook evenly and ensures the sugar dissolves properly.

Using the Wrong Vinegar

Vinegar choice can significantly affect the taste of your chutney.

If you use a vinegar that is too strong, it can overwhelm the flavors.

Stick with cider or malt vinegar for the best results. Avoid using distilled vinegar.