This easy Mary Berry Apple Chutney is a delicious way to preserve seasonal apples. It’s a simple yet flavorful accompaniment to cheese and cold meats, made with common ingredients like onions and ginger. Let the chutney mature for a month to develop its rich taste, perfect for sharing at gatherings or enjoying at home.
Ingredients Needed
- 1 kg / 2 lb 4 oz Bramley apples
- 500 g / 1 lb 2 oz onions
- 2 garlic cloves
- 5 cm / 2 in piece fresh root ginger
- 100 g / 3½ oz sultanas (or other dried fruit such as dates and raisins)
- Pinch dried chilli flakes
- 500 ml / 18 fl oz distilled malt vinegar
- 250 g / 9 oz light muscovado sugar
- 1½ tsp salt
How To Make Apple Chutney
- Prepare Ingredients: Peel, core, and roughly chop the apples. Roughly chop the onions, finely chop the garlic, and peel and finely chop the ginger.
- Combine Ingredients: In a large, wide saucepan, place the apples, onions, garlic, ginger, chilli flakes, and dried fruit. Stir in the vinegar, sugar, and salt.
- Dissolve Sugar: Stir the mixture over medium heat until the sugar has dissolved.
- Cook Chutney: Bring to a boil, then reduce the heat slightly. Simmer for about one hour, stirring occasionally. As it thickens, stir more frequently to prevent sticking. The chutney is ready when it does not flow back into the gap when you scrape a wooden spoon across the bottom of the pan.
- Sterilize Jars: Preheat the oven to 140°C / 275°F / Gas 1. Wash the jars in warm soapy water, rinse thoroughly, and dry upside down in the oven (or use a dishwasher on a hot cycle).
- Jar Chutney: Carefully spoon the hot chutney into sterilized jars and seal immediately.
- Storage: Store in a cool, dark place for about a month before eating to let the flavors mellow.
Recipe Tips
- Use Bramley Apples: Choose Bramley apples for their tartness and soft texture when cooked. This will ensure your chutney has the right balance of flavors.
- Stir Frequently: As the chutney thickens, stir it often to prevent the sugar from sticking and burning at the bottom of the pan.
- Sterilize Jars Properly: Make sure to sterilize your jars and lids in the oven or dishwasher to prevent spoilage. This step is crucial for long-lasting chutney.
- Adjust Spice Levels: If you prefer a spicier chutney, increase the amount of dried chilli flakes. Start with a little and taste as you go to find your perfect level of heat.
How To Store Leftovers?
- Refrigerate: Let the leftover apple chutney cool until it reaches room temperature. Then, transfer it to airtight jars and store it in the fridge. The chutney will stay good for about 3 months.
- Freeze: You can freeze apple chutney in airtight containers for up to 6 months. To use, take it out of the freezer and let it thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 cup (approximately 245 grams)
- Calories: 210
- Total Fat: 0.4g
- Sodium: 12mg
- Potassium: 206mg
- Total Carbohydrate: 54g
- Dietary Fiber: 3.6g
- Sugars: 45g
- Protein: 0.2g
Try More Mary Berry Recipes:
- Mary Berry Plum Tarte Tatin
- Mary Berry Beef Casserole
- Mary Berry Red Currant Jelly
- Mary Berry Smoked Haddock Lasagne
Mary Berry Apple Chutney Recipe
Description
This easy Mary Berry Apple Chutney is a delicious way to preserve seasonal apples. It’s a simple yet flavorful accompaniment to cheese and cold meats, made with common ingredients like onions and ginger. Let the chutney mature for a month to develop its rich taste, perfect for sharing at gatherings or enjoying at home.
Ingredients
Instructions
- Prepare Ingredients: Peel, core, and roughly chop the apples. Roughly chop the onions, finely chop the garlic, and peel and finely chop the ginger.
- Combine Ingredients: In a large, wide saucepan, place the apples, onions, garlic, ginger, chilli flakes, and dried fruit. Stir in the vinegar, sugar, and salt.
- Dissolve Sugar: Stir the mixture over medium heat until the sugar has dissolved.
- Cook Chutney: Bring to a boil, then reduce the heat slightly. Simmer for about one hour, stirring occasionally. As it thickens, stir more frequently to prevent sticking. The chutney is ready when it does not flow back into the gap when you scrape a wooden spoon across the bottom of the pan.
- Sterilize Jars: Preheat the oven to 140°C / 275°F / Gas 1. Wash the jars in warm soapy water, rinse thoroughly, and dry upside down in the oven (or use a dishwasher on a hot cycle).
- Jar Chutney: Carefully spoon the hot chutney into sterilized jars and seal immediately.
- Storage: Store in a cool, dark place for about a month before eating to let the flavors mellow.
Notes
- Use Bramley Apples: Choose Bramley apples for their tartness and soft texture when cooked. This will ensure your chutney has the right balance of flavors.
- Stir Frequently: As the chutney thickens, stir it often to prevent the sugar from sticking and burning at the bottom of the pan.
- Sterilize Jars Properly: Make sure to sterilize your jars and lids in the oven or dishwasher to prevent spoilage. This step is crucial for long-lasting chutney.
- Adjust Spice Levels: If you prefer a spicier chutney, increase the amount of dried chilli flakes. Start with a little and taste as you go to find your perfect level of heat.
Mary Berry Apple Chutney Recipe