Mary Berry Cocktail Sausages Mango Chutney

Right, I’ll be honest with you. The first time I made this plum chutney, I burnt the bottom of the pan so badly I had to bin it. The pan. Not the chutney. So learn from me and stir it, yeah? Because this Mary Berry plum chutney — packed with plums, onions, raisins, ginger and that little tickle of chili — is so worth doing right.

This isn’t just a preserve. It’s one of those kitchen projects that makes you feel quietly triumphant. The house smells like spiced heaven, and a few weeks later you’ve got deep, tangy jars of magic ready to pair with cheese, meat, or honestly just a spoon. It’s the kind of British classic that only gets better with time.

And if you’ve never made chutney before? This one’s surprisingly beginner-friendly. Just prep, simmer, stir (don’t burn it), jar it — and wait.

Keyword? Plum chutney. There, snuck it in.

Ingredients List

• 1 kg plums, halved and stoned — ripe ones bring the best balance of sweet and tart.
• 2 large onions, chopped
• 100g raisins or sultanas — adds natural sweetness and body.
• 1 tbsp finely grated ginger — fresh zing that cuts through the richness.
• 1 tbsp black mustard seeds — for that earthy crunch.
• 1 tsp ground cumin
• 1 tsp chili flakes — I go easy, but you do you.
• 1 tsp salt
• 100ml red wine
• 50ml red wine vinegar
• 350g light muscovado sugar — its caramel depth is unbeatable in chutney.

(No need to comment on every ingredient — that’s how we stay human.)

How To Make It (Instructions)

1. In a large, heavy-bottomed saucepan, toss in everything except the sugar. Give it a good stir — it should already smell like autumn in a pot.
2. Bring it all to a gentle simmer over medium heat. Once the plums begin to soften, lower the heat and cover the pan. Let it gently bubble away for about 20 minutes.
3. Now, add the sugar (and 2 extra teaspoons of salt – yes, more salt). Stir until the sugar dissolves completely.
4. Let it simmer uncovered for at least an hour, stirring every so often. You’ll need to watch it — especially near the end — as it thickens. (This is where I burned mine, for the record.)
5. You’ll know it’s done when it’s jammy and pulpy and your spoon leaves a little trail across the bottom of the pan.
6. Pour the chutney into sterilised jars, seal them, and let them cool completely. Then tuck them away for at least two weeks. That waiting time? It’s when the flavours really come alive.

Common Mistakes

Why is my chutney too runny?
You likely didn’t simmer it long enough. Let it cook slowly until it thickens to a jam-like consistency.

Why does it taste too sharp?
It probably needs time. Chutney mellows as it rests — don’t judge it straight off the stove.

Why is it sticking to the bottom of my pan?
You’re not stirring it enough. (I’ve done this. It’s heartbreaking. Set a timer if you must.)

Can I use underripe plums?
You can, but they’ll make the chutney more tart. Add a touch more sugar or raisins to balance.

Storage and Reheating Tips

In the fridge: Once opened, keep jars in the fridge and eat within 3 weeks.
In the pantry: Unopened, sterilised jars last up to 6 months in a cool, dark cupboard.
In the freezer: Yes, you can freeze it! Just leave room at the top of your containers, and it’ll keep for up to 4 months.

To reheat:

• Stovetop: Low heat, a few stirs — about 4 minutes.
• Microwave: 30 seconds in a bowl, stir, then another quick zap if needed.
• Bain-marie: If you’re feeling posh, heat gently over hot water.

What to Serve With It

• Mature cheddar or Stilton — nothing better than tangy chutney with a salty, crumbly cheese.
• Roast pork or turkey — adds sweetness and spice to balance rich meats.
• Grilled halloumi or aubergine — a great veggie option, especially with naan or flatbread.

Bonus tip: Slather it on a crusty sandwich with leftover roast meat. Game changer.

FAQ Section

Can I make this plum chutney gluten-free?
Yes! All ingredients here are naturally gluten-free. Just double-check your vinegar brand to be safe.

Do I need to peel the plums?
Nope. The skins break down nicely as it simmers — and they add lovely colour and depth.

How long should chutney sit before eating?
Minimum 2 weeks, but 4+ weeks is even better. It gets richer and rounder with time.

Can I reduce the sugar?
You can, but it might not preserve as well. Try reducing by 50g and see how you like the balance.

Try More Recipes:

• Mary Berry Chicken Supreme Recipe
• Mary Berry Venison Casserole
• Mary Berry Chicken With Lemon