Mary Berry Plum Chutney

There’s something about the scent of simmering plums, vinegar, and spice that instantly takes me back to late August afternoons in my grandmother’s kitchen. She’d stand by the stove, stirring a heavy pot of deep purple chutney, the windows fogged with steam, and me — maybe seven years old — begging to lick the spoon.

This Mary Berry Plum Chutney recipe captures that very moment. It’s full of sweet ripe plums, sharp vinegar, and just enough warmth from ginger and chili flakes to make it moreish without blowing your head off. The “Mary Berry” part? It’s not from her cookbooks directly, but the style — homely, dependable, a bit posh but never fussy — it fits her perfectly.

Whether you’re making this for a festive cheese board, or as a way to preserve the last plums of summer, this chutney brings a spoonful of comfort to every bite.

Ingredients List

• 1 kg ripe plums, halved and stoned
  – You want them juicy. Underripe plums make a tart chutney that needs more sugar to balance.
• 2 large onions, chopped
  – Their sweetness rounds everything out.
• 100g raisins or sultanas
  – Adds chewy texture and deep natural sweetness. I sometimes use chopped dates if I’m out.
• 1 tbsp finely grated fresh ginger
  – Brings warmth and a bit of a bite.
• 1 tbsp black mustard seeds
  – They pop slightly as they cook. Lovely texture.
• 1 tsp ground cumin
  – Earthy and grounding. Don’t skip it.
• 1 tsp chili flakes
• 1 tsp salt
• 100ml red wine
• 50ml red wine vinegar
• 350g light muscovado sugar
  – Adds that soft, caramel depth you want in a good chutney.

I’ve also added a bay leaf once or twice. Not traditional, but it works.

How To Make It

1. Grab your largest, heaviest pot. Add everything except the sugar and stir it together.
2. Bring it to a simmer over medium heat. The plums will start releasing their juice and the mix will look quite soupy at first.
3. Once the fruit softens (about 15–20 minutes), reduce the heat to low and cover the pot.
4. Stir in the sugar and an extra 2 teaspoons of salt. Mix until fully dissolved.
5. Now uncover and simmer for a full hour, stirring every now and then so it doesn’t catch. It should reduce slowly, becoming thick and glossy.
6. The chutney is done when you can drag a wooden spoon through and the gap doesn’t fill back in immediately. Sticky and jam-like is the goal.
7. Spoon the hot chutney into sterilised jars, seal tightly, and let them cool.
8. Here’s the hard part: let them mature for at least 2 weeks in a cool cupboard. The flavours deepen over time, trust me.

I’ve eaten it the next day (impatience got the better of me) — and it’s fine, but after a fortnight? Magnificent.

Common Mistakes

Why is my chutney too runny?
You probably didn’t simmer it long enough. Let it bubble away uncovered until thickened — and stir often near the end.

Can I use underripe plums?
You can, but it’ll be sharper and might need more sugar. I once made this with firm Victoria plums and ended up tweaking it for days.

It tastes too vinegary — what now?
Give it time. The sharpness fades as it matures. Try it again in two weeks.

Why did it burn at the bottom?
Classic mistake: not stirring during the final stage. It thickens fast and can stick easily.

Can I skip the spices?
Technically, yes — but it won’t taste the same. The cumin, mustard seed, and chili are what make this chutney sing.

Storage and Reheating Tips

• Shelf life (unopened): Up to 6 months in a cool, dark place.
• Once opened: Keep in the fridge and use within 3 weeks.
• Freezing: Yes, it freezes well. Use plastic containers or freezer bags. Leave room at the top. Keeps for about 4 months.

Reheating?
Not always necessary, but if you’re warming it:

• Stovetop: Gentle heat, small saucepan, stir often.
• Microwave: 20–30 seconds in a bowl, stir halfway.
• Double boiler: Great for gently heating straight from the fridge.

What To Serve With It

• Strong cheeses like mature cheddar, Stilton, or goat’s cheese — the chutney balances their richness beautifully.
• Roast meats, especially pork, turkey, or cold leftover lamb. It adds that sweet-acid tang that cuts through fat.
• Toasted sandwiches — try it in a grilled cheese with red onion and you’ll never go back.

Sometimes I even stir a spoonful into a stew or serve it alongside a veggie curry. Unexpected? Yes. Delicious? Absolutely.

FAQs

Can I make this chutney less sweet?
You can reduce the sugar a little, but go gently — sugar helps preserve and balance the acidity. Try cutting it by 50g first.

Is this recipe vegan?
Yes, completely.

Can I double the batch?
You can. Use a wide, heavy pan and stir more often. Bigger quantities take longer to reduce.

Do I need to peel the plums?
Nope. The skins break down as they cook and add colour. Peeling would just be fussy.

Can I use different fruits?
Yes. A mix of plums and damsons works brilliantly. Or swap in a few chopped apples for texture.