Mary Berry Apple Chutney Recipe

If you love sweet and tangy homemade preserves, this Mary Berry Apple Chutney is a must-try. It is rich, gently spiced, and perfectly balanced with the natural sweetness of apples and the warmth of vinegar and spices. The texture is thick and chunky with soft fruit pieces that melt into every bite. This is an easy, beginner-friendly preserve that takes around 1 hour 20 minutes from start to finish.

It is perfect for gifting, storing, or serving alongside cheese boards, cold meats, or sandwiches. Once you make it at home, you will never go back to store-bought versions.

Ingredients

Fruit Base

1 kg cooking apples, peeled, cored and chopped
250 g onions, finely chopped
200 g raisins
200 g soft brown sugar

Spices and Seasoning

1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt

Liquids

400 ml malt vinegar

How to Make Mary Berry Apple Chutney

Prepare the ingredients: Peel, core and chop the apples into small chunks. Finely chop the onions and measure out all spices, raisins, sugar and vinegar so everything is ready before cooking.
Start cooking the base: Add apples, onions and vinegar into a large heavy-bottomed pan. Stir well and bring to a gentle simmer over medium heat.
Soften the mixture: Cook for around 20 minutes, stirring occasionally, until the apples begin to soften and break down slightly.
Add sugar and spices: Stir in brown sugar, cinnamon, ginger, cloves and salt. Mix thoroughly so the spices are evenly distributed.
Add raisins and simmer: Add raisins and continue cooking on low heat for 30 to 40 minutes. Stir frequently to prevent sticking and allow the chutney to thicken.
Check consistency: The chutney is ready when it becomes thick, glossy and most of the liquid has reduced. Drag a spoon through the pan and it should leave a clear trail.
Jar the chutney: Carefully spoon the hot chutney into sterilised jars. Seal immediately and allow to cool completely at room temperature before storing.

Tips for the Best Apple Chutney

How do I stop my chutney from being too runny?

Cook it slowly on low heat and allow enough time for the liquid to reduce. Do not rush the simmering stage.

Can I adjust the sweetness?

Yes, you can reduce the sugar slightly if your apples are naturally sweet or increase it for a richer, deeper flavour.

Why is my chutney too thick?

If it becomes too thick, add a small splash of vinegar or water while cooking to loosen the texture.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but you can leave skins on for a more rustic chutney.

Serving Suggestions

Serve with cheese boards and crackers
Pair with cold meats or roast chicken
Use as a sandwich spread
Add to burgers for a sweet tangy twist

Storage

Room Temperature

Sealed, sterilised jars can be stored in a cool, dark place for up to 6 months.

Refrigerator

Once opened, store in the fridge and consume within 3 to 4 weeks.

Freezing

Chutney can be frozen in airtight containers for up to 3 months, although texture may soften slightly after thawing.

Nutrition

Calories: 95 kcal
Carbohydrates: 24 g
Protein: 0.5 g
Fat: 0.2 g
Saturated Fat: 0 g
Sodium: 120 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

How long does homemade apple chutney last?

If stored in sterilised jars and kept in a cool place, it can last up to 6 months. Once opened, keep it refrigerated and use within a few weeks.

Can I use eating apples instead of cooking apples?

Yes, but cooking apples give a better texture because they break down more easily and create a thicker chutney.

Why do I need to sterilise jars?

Sterilising jars prevents bacteria growth and helps the chutney stay fresh for a longer time without spoiling.

Can I make this chutney less spicy?

Yes, simply reduce or omit the ground ginger and cloves for a milder flavour while keeping the sweetness intact.