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Mary Berry Plum Chutney Recipe

Mary Berry Plum Chutney Recipe

Mary Berry's plum chutney is rich, warmly spiced, and the perfect accompaniment to cheese, cold meats, and Christmas leftovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 450g jars
Course: Appetizer
Cuisine: British
Calories: 38
Ingredients Method Notes

Ingredients
  

  • 1.5 kg ripe plums halved and stoned
  • 400 g onions finely chopped
  • 2 garlic cloves crushed
  • 300 g soft dark brown sugar
  • 300 ml red wine vinegar or malt vinegar
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp cayenne pepper
  • 1 tsp fine salt
  • 1 cinnamon stick
  • 2 bay leaves

Method
 

  1. Sterilise jars in a 140°C oven for 15 minutes.
  2. Place all ingredients in a large preserving pan. Stir to combine.
  3. Heat gently, stirring, until sugar completely dissolves and plums begin releasing juice — about 10–12 minutes. Do not boil before sugar dissolves.
  4. Bring to a gentle simmer. Cook uncovered on low-medium heat for 1 hour to 1 hour 30 minutes, stirring regularly. Stir more frequently in the final 20–30 minutes. Chutney is ready when thick, glossy, and a spoon drawn across the base leaves a clear channel.
  5. Remove cinnamon stick and bay leaves. Cool 5 minutes.
  6. Ladle into hot jars. Fill to within 1cm of top. Seal with vinegar-proof lids. Label with date. Leave at least 4 weeks before opening.

Notes

Use ripe, deeply flavoured plums — the quality of the fruit is the quality of the chutney.
Use dark brown sugar for depth of colour and flavour.
Do not rush the simmer — the long cook develops the flavour.
Stir frequently in the final 20–30 minutes to prevent catching.
Use vinegar-proof lids or baking parchment between jar and lid.
Leave at least 4 weeks before opening — fresh chutney tastes sharp and harsh.
Store unopened for up to 1 year. Refrigerate once opened and use within 6–8 weeks.
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