Mary Berry plum chutney

This Mary Berry Plum Chutney recipe is a delicious mix of plums, onions, raisins, ginger, mustard seed, cumin, chili flakes, salt, and red wine.

This easy-to-follow recipe takes about 2 hours to make and makes 10 servings.

By Mary Berry
From Saturday Kitchen

With generous fruit, some fibre, but a high sugar content for preservation, this plum chutney earns a Nutri-score of D. The rating considers sugars, salt, and fibre in the balance. Enjoy it as a flavourful condiment in small portions.

Ingredients

• 1 kg plum, halved and stoned
• 2 large onions, chopped
• 100g raisins or sultanas
• 1 tablespoon finely grated ginger
• 1 tablespoon black mustard seed
• 1 teaspoon ground cumin
• 1 teaspoon chilli flakes
• 1 teaspoon salt
• 150ml red wine
• 350g light muscovado sugar

Method

1. Prepare Ingredients: Halve and stone the plums. Chop the onions. Measure all ingredients so they are ready to use.
2. Start Cooking: Add the plums, onions, raisins, ginger, mustard seed, cumin, chilli flakes, salt, and red wine to a large saucepan. Stir well to combine. Bring the mixture to a gentle simmer over medium heat.
3. Simmer: When the plums soften, reduce the heat and cover. Stir occasionally until the fruit is fully tender and everything looks pulpy—about 20–30 minutes.
4. Add Sugar and Season: Stir in the muscovado sugar and an extra 2 teaspoons salt. Mix until fully dissolved. Replace the lid and simmer gently for 1 hour, stirring now and then so nothing catches at the bottom.
5. Finish and Bottle: Once the chutney thickens and becomes richly pulpy, remove from heat. Cool slightly with the lid on, then spoon into sterilised jars.
6. Mature and Store: Seal the jars and let your plum chutney mature in a cool, dark cupboard for at least two weeks. The flavour continues to develop over time. Properly sealed, it keeps for up to six months.

Tips & Serving Suggestions

• For a subtler spice, reduce the chilli flakes by half.
• If you like a tangy note, add 50ml red wine vinegar before simmering for extra sharpness.
• No need to peel your plums; the skins soften and add colour.
• Serve plum chutney with mature cheddar, blue cheese, or cold roast meats for a classic touch.
• Try it in sandwiches or stirred into gravy for roast dinners.
• Store unopened jars in a cool, dark spot; refrigerate after opening and use within two months.

What can you serve with this

1. Cheddar cheese: Plum chutney’s sweet-tart flavour is a natural match for tangy, mature cheddar.
2. Cold roast ham: The chutney cuts the richness of ham with a spicy-sweet note.
3. Sourdough bread: Spread chutney onto toasted sourdough for a flavourful snack.
4. Sausage rolls: Use as a side dip or layer inside homemade sausage rolls for extra depth.

FAQs for Plum Chutney

• How long does plum chutney last? It will keep unopened for six months in a cool, dark place. Once opened, store in the fridge and use within two months.
• Do I need to sterilise the jars? Yes, always sterilise jars to keep your chutney fresh and safe.
• Is this plum chutney vegan? Yes, it is completely plant-based and suitable for vegans.
• Can I use other types of fruit? Yes, damsons or apples work well—just adjust the sugar for tartness.
• Can I reduce the sugar? You can reduce it slightly, but it helps preserve and balance flavour.
• Do I have to peel the plums? No, their skins soften down beautifully while cooking.
• Can I double the batch? Absolutely—just use a larger pan and stir more often.
• How do I know when the chutney is ready? It should be thick and jammy, without excess liquid pooling.
• What if my chutney is runny? Simmer uncovered a little longer, stirring often, until thickened.
• Why does my chutney taste harsh at first? Flavours mellow and blend as it matures—wait two weeks before tasting.

Nutri-score Health Check