Mary Berry Plum Chutney
Dive into the delightful world of preserving with the Mary Berry Plum Chutney, a recipe that beautifully balances the sweet and tart flavors of plums with a mix of spices and sugar. This chutney is not just a condiment; it's a celebration of seasonal produce, offering a way to capture the essence of plums in a jar to enjoy year-round.
Mary Berry Plum Chutney: A Brief Overview The recipe calls for a combination of plums, onions, raisins, malt vinegar, light brown sugar, and a blend of spices including salt, ground ginger, cinnamon, and cloves. The plums are washed, pitted, and chopped, then cooked with onions, raisins, and the rest of the ingredients until thick and glossy.
Ingredients for the Mary Berry Plum Chutney
- Plums: 1 kg (2 lb), washed, pitted, and chopped
- Onions: 500 g (1 lb), peeled and finely chopped
- Raisins: 250 g (8 oz)
- Malt Vinegar: 300 ml (10 fl oz)
- Light Brown Sugar: 500 g (1 lb)
- Salt: 1 tsp
- Ground Ginger: 1 tsp
- Ground Cinnamon: 1 tsp
- Ground Cloves: 1/4 tsp
Preparation Instructions
- Start by combining the plums, onions, raisins, vinegar, sugar, salt, ginger, cinnamon, and cloves in a large pot.
- Bring the mixture to a boil, then reduce heat and let it simmer, stirring frequently to avoid sticking.
- The chutney is ready when it thickens to a glossy consistency that leaves a trail when you draw a line across the bottom of the pot with a spoon.
- Sterilize jars and lids by boiling them or baking in the oven, then ladle the hot chutney into the jars, leaving some space at the top.
- Process the filled jars in boiling water to ensure a good seal, then store in a cool, dark place.
Serving Suggestions and Storage Serve this chutney with cheese boards, cold meats, or as a spread on toast. Unopened, it can last up to a year in a cool, dark place. Once opened, keep it refrigerated and use within a month for the best quality.
For those looking for a variation or a smaller batch, consider a spiced plum chutney recipe. This version utilizes 1 kg of plums with sugar, a hint of sea salt, dry ginger powder, medium-hot chili powder, ground cinnamon, ground cloves, and vinegar for a tangy kick. The preparation involves cooking chopped plums with sugar until liquified, then adding spices and vinegar, cooking until the desired consistency is reached.
This chutney is a perfect way to utilize overripe plums and add a gourmet touch to your meals, proving once again why Mary Berry's recipes continue to be cherished in kitchens around the globe.