Name: Mary Berry's Christmas chutney
Total time: 2 h 30 min
Yield: Makes about 2.5kg/6lb
Cuisine: British
Ingredients: 900g tomato; 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb); 700g onion peeled and fairly finely chopped, by hand or in a food processor; 4 fat cloves garlic crushed; 350g granulated sugar; 300ml/½pint white wine vinegar or distilled malt vinegar; 1 tbsp salt; 1 tbsp coriander seeds, crushed; 1 tbsp paprika; 2 tsp cayenne pepper

Home
Recipes
Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

Mary Berry

Save recipe

Makes about 2.5kg/6lb

More effort

Total time: 2 hrs and 30 mins

Takes about 2½ hours

A star rating of 4.8 out of 5.170 ratingsRate

loading...

A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

900g tomato
3 red peppers, 1 large aubergine and 1 green pepper

(total weight of about 900g/2lb)
700g onion

peeled and fairly finely chopped, by hand or in a food processor
4 fat cloves garlic

crushed
350g granulated sugar
300ml/½pint white wine vinegar

or distilled malt vinegar
1 tbsp salt
1 tbsp coriander

seeds, crushed
1 tbsp paprika
2 tsp cayenne pepper

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
step 2

Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
step 3

Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
step 4

Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

RECIPE TIPS

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, November 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.170 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now