Mary Berry’s Plum Chutney is made with red plums, caster sugar, cider vinegar, cinnamon stick, and star anise. This tasty Plum Chutney recipe creates a flavorful condiment that takes about 30 minutes to prepare and can serve up to 4 people.
Mary Berry Plum Chutney Ingredients
- 450g / 1 lb red plums, halved and stoned
- 180g / 6 oz caster sugar
- 120 ml / 4 fl oz cider vinegar
- 1 cinnamon stick
- 2-star anise
How To Make Mary Berry Plum Chutney
- Combine Ingredients: Put all the ingredients into a pan and heat gently until the sugar dissolves.
- Simmer: Bring to a boil and simmer gently for about 20-30 minutes until the plums are tender and the liquid is syrupy.
- Cool and Store: Cool and keep in the fridge.
Recipe Tips
- Use ripe plums: Choose plums that are ripe but firm for the best flavor and texture in your chutney.
- Stir frequently: Stir the mixture regularly while simmering to prevent it from sticking to the bottom of the pan and burning.
- Check consistency: The chutney should be syrupy and thick. If it’s too runny, simmer it a little longer until it reaches the right consistency.
- Cool completely before storing: Allow the chutney to cool completely before transferring it to jars to prevent condensation, which can affect the texture.
- Sterilize jars: Make sure your jars are clean and sterilized before filling them to ensure the chutney stays fresh and free from bacteria.
What To Serve With Plum Chutney?
This flavorful Plum Chutney pairs well with cheeses, ham, crusty bread, or grilled meats. It can also be served alongside roast pork, pâté, charcuterie, or a cheese platter for a delicious appetizer.
How To Store Leftovers Plum Chutney?
- Refrigerate: Let the leftover Plum Chutney cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 2-3 weeks.
- Freeze: Plum Chutney is not recommended for freezing as it may affect its texture and flavor. It is best stored in the fridge.
How To Reheat Leftovers Plum Chutney?
- In The Microwave: Place the chutney in a microwave-safe dish, cover it, and heat in short bursts of 20-30 seconds, stirring between each, until warmed through.
- On the Stove: Transfer the chutney to a saucepan and heat over low heat for about 5-10 minutes, stirring frequently, until it reaches the desired temperature.
Mary Berry Plum Chutney Nutrition Facts
Serving Size: 1 tablespoon (approximately 20g)
- Calories: 40
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 60mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0.5g
- Sugars: 9g
- Protein: 0g
Try More Mary Berry Recipes:
- Mary Berry Lemon Biscuits
- Mary Berry Asparagus Soup Recipe
- Mary Berry Gluten Free Scones
- Mary Berry Gluten Free Victoria Sponge
Mary Berry Plum Chutney
Description
Mary Berry’s Plum Chutney is made with red plums, caster sugar, cider vinegar, cinnamon stick, and star anise. This tasty Plum Chutney recipe creates a flavorful condiment that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Combine Ingredients: Put all the ingredients into a pan and heat gently until the sugar dissolves.
- Simmer: Bring to a boil and simmer gently for about 20-30 minutes until the plums are tender and the liquid is syrupy.
- Cool and Store: Cool and keep in the fridge.
Notes
- Use ripe plums: Choose plums that are ripe but firm for the best flavor and texture in your chutney.
- Stir frequently: Stir the mixture regularly while simmering to prevent it from sticking to the bottom of the pan and burning.
- Check consistency: The chutney should be syrupy and thick. If it’s too runny, simmer it a little longer until it reaches the right consistency.
- Cool completely before storing: Allow the chutney to cool completely before transferring it to jars to prevent condensation, which can affect the texture.
- Sterilize jars: Make sure your jars are clean and sterilized before filling them to ensure the chutney stays fresh and free from bacteria.
Mary Berry Plum Chutney