When I was little, there was always a jar of apple chutney tucked in the back of the fridge, hidden behind the marmalade and always slightly sticky at the rim. It wasn’t fancy. It wasn’t labelled. But oh, it was Mary Berry’s — in spirit if not by name. My gran would pull it out every Boxing Day, slather it over cold turkey, and I swear that chutney saved more bland leftovers than I care to admit.
So when I first stumbled on Mary Berry’s Apple Chutney recipe, it was like opening a family photo album. Granny Smiths, ginger, a kiss of heat from pepper flakes, and that telltale hit of vinegar and sugar balance — it’s the kind of preserve that makes you pause mid-bite and raise an eyebrow like, “Well that’s got a kick, hasn’t it?”
This one’s not just for slathering. It’s for gifting, for layering into sandwiches, for remembering autumn by the spoonful. Let’s make it.
Ingredients List
- 6 Granny Smith apples, peeled, cored, and diced into ½-inch chunks — tart and firm, perfect for holding shape.
- 1 cup chopped yellow onion — gives savoury depth.
- 2 tablespoons minced fresh ginger — adds warmth that sneaks up on you.
- 1 cup freshly squeezed orange juice (about 2 oranges) — for brightness and a citrusy zing.
- ¾ cup cider vinegar — essential for that classic chutney tang.
- 1 cup light brown sugar, lightly packed — balances the acidity, deepens flavour.
- 1 teaspoon whole dried mustard seeds — for that pop and earthy sharpness.
- ¼ teaspoon hot red pepper flakes — just enough heat to tickle the tongue.
- 1½ teaspoons kosher salt
- ¾ cup raisins — sweetness and chew, added at the end for plumpness.
Note: I’ve tried it with sultanas too — works a treat if that’s what you’ve got in the cupboard.
How To Make It (Instructions)
- Grab your biggest saucepan — this chutney bubbles like mad, so give it room.
- Combine the apples, onions, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in the pan.
- Bring to a boil over medium-high heat, stirring now and then so the sugar doesn’t stick and burn. Your kitchen will start smelling like an autumn fair.
- Lower the heat to a gentle simmer. Keep it uncovered — we want that liquid to reduce. Stir occasionally for 50–60 minutes.
- Don’t wander too far. I once left it too long, got caught watching Bake Off reruns, and came back to apple toffee. Learn from me.
- Once it’s thick and glossy and most of the liquid has evaporated, remove it from the heat.
- Stir in the raisins while it’s still warm — they’ll soak up the flavours beautifully.
- Cool completely, then spoon into sterilised jars. Seal and pop in the fridge, where it’ll keep for a fortnight (or longer, if canned properly).
Common Mistakes
Why is my chutney too runny?
You probably didn’t simmer it long enough, or covered the pot. Keep it uncovered so the liquid can evaporate.
Why does it taste too vinegary?
It might just need time — chutney matures and mellows after a day or two in the fridge.
Can I skip sterilising jars?
Technically, yes. But it won’t keep as long, and you risk spoilage. Boiling water or a hot oven — take your pick.
Why are my apples mushy?
You may have used softer apples or cooked them too aggressively. Granny Smiths are your best bet for bite.
Why did my sugar crystallise at the bottom?
You might not have stirred enough early on — that’s when sugar tends to settle. Been there. Had to soak the pot for a day.
Storage And Reheating Tips
Fridge:
Store cooled chutney in sterilised jars with tight lids. Keeps well for up to 2 weeks, though honestly, I’ve had jars last longer.
Freezer:
Yes, it freezes! Leave space in jars or containers for expansion. Keeps up to 1 month.
Reheating:
Not usually needed, but if you want it warm:
- Stovetop: Heat gently in a saucepan, stirring now and then.
- Microwave: 20–30 second bursts, stirring in between.
What To Serve With It
- Cheddar or Stilton — the tangy chutney cuts through the richness beautifully.
- Roast pork or turkey — think Sunday lunch with extra sparkle.
- Toasted sandwiches or paninis — that pop of sweet-spice takes them next-level.
Bonus idea: A spoonful stirred into lentil soup? Trust me.
FAQ Section
Can I make this gluten-free?
Yes — none of the ingredients listed contain gluten. Just double-check your vinegar brand to be safe.
How long should I simmer chutney?
About 50–60 minutes. You’ll know it’s done when it’s thick, glossy, and holds its shape on a spoon.
Can I use other types of apples?
You can, but go for firm and tart ones like Braeburn or Honeycrisp. Avoid mealy apples — they’ll turn to mush.
Can I make this in advance for gifting?
Absolutely. In fact, it’s better a few days after making. Flavours deepen and mellow beautifully.
Try More Recipe:
Mary Berry Apple Chutney Recipe
Description
A sweet and tangy chutney with apples, ginger, and spices — perfect for gifting or pairing with cheese and meats.
Ingredients
Instructions
- Combine apples, onion, ginger, juice, vinegar, sugar, mustard seeds, pepper flakes, and salt in a large saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce to a simmer, uncovered, and cook for 50–60 minutes, stirring occasionally.
- When thickened and most of the liquid is gone, remove from heat.
- Stir in the raisins.
- Let cool, then transfer to sterilised jars.
- Refrigerate and use within 2 weeks.