Mary Berry's Christmas chutney

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• Wendy's

  02 November 2007

  Wendy's commented on this recipe

  Fantastic recipe, I've been making it every year since it was published.

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• Wendy's

  02 November 2007

  Wendy's rated and commented on this recipe

  

  Fantastic recipe, I've been making it every year since it was published.

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• ron

  10 November 2007

  ron rated and commented on this recipe

  

  must keep it a month before use best at Christmas

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• marydrum

  11 November 2007

  marydrum commented on this recipe

  have just bottled this off. Found it took a good bit longer than 30 minutes to get to chutney consistency but it looks very impressive now. Definitely agree that it is not as innocent as it looks- watch the cayenne pepper very carefully!

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• Carol

  13 November 2007

  Carol rated and commented on this recipe

  

  Just finished this one off. Might be a good idea for the recipe to reassure any inexperienced Cook as to why the vegetables do NOT require any liquid added when first putting them on to boil (No.2 on the Method) They WILL generate their own liquid. It can be quite daunting to start to boil 'dry' vegetables. Took a bit longer than the recipe said but looks good.

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• fay

  16 November 2007

  fay rated and commented on this recipe

  

  Really scrummy! Did take longer than stated, but well worth it.

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• KatKook

  21 November 2007

  KatKook commented on this recipe

  Am about to make this years batch with my friend on the weekend, makes a fab Christmas gift that I know all my family loved last year! I also remember it takes longer than stated to cook.

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• dasoles

  25 November 2007

  dasoles rated and commented on this recipe

  

  A great recipe and was my first ever aattempt at chutney making and it turned out brilliantly. It gets better with age and my huge kilner jar went a long way. I also pootted it up and gave it away as presents.

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• steve

  07 December 2007

  steve rated and commented on this recipe

  

  Fantastic recipe. Taste,s great

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• jms_1

  18 December 2007

  jms_1 rated and commented on this recipe

  

  Looks lovely and very tasty - I agreed with marydrum though - go very easy on the cayenne pepper!

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• Dorpet

  10 August 2008

  Dorpet commented on this recipe

  I made this when first published in 2002, then lost recipe. Look forward to eating it again this year. Scrumptious

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• Deborah38

  28 September 2008

  Deborah38 commented on this recipe

  I made this yesterday, it was my first attempt at chutney making. I did cry alot.. hench all the onions. I did cook it longer than stated, but made my own judgement when it was ready. I was very pleased with the result, though my husband was miffed he has to wait a month to taste it!...it looks great cant wait.

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• Nick

  02 November 2008

  Nick rated and commented on this recipe

  

  Made this a few days ago and can't wait to taste it, especially after all the raves about it. Just one question - why bother to peel the tomatoes, but not deseed them, especially as the pepper was not skinned? I roasted my peppers and removed the skins, and deseeded the toms before cooking - still had loads of liquid and still tooklonger than 30 mins to reduce.

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• Tickorama

  04 November 2008

  Tickorama rated and commented on this recipe

  

  Have been making this the last few years and just finished this years batch today, so far seems to be excellent! As noted in other peoples comments it does take alot longer than 30 mins to reduce down in to a nice Chutney consistency. I like to bulk mine out a bit more with a few extra tomatos and onions, and if you like a kick to your chutney's add a finely chopped red Chilli in step two. This recipe, along with Rick Steins Piccalilli, is perfect for your cold meats on boxing day! As a tip, if you are low on jars - I tend to buy value Pickled Onions and Lemon Curd, these cost about 32p each, alot cheaper than buying empty jars. With the pickled onions I put them in a large container with chillis and pepper corns a few months before Christmas and with the Lemon Curd I make Lemon Meringue. I then clean and sterilise the jars in our old baby bottle steriliser.

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• Teresah

  15 November 2008

  Teresah rated and commented on this recipe

  

  Lovely recipe, and the colour of the finished chutney is really nice. Wish Id had the recipe a few weeks ago when we had our tomato and pepper glut in the greenhouse...

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• LadyBird

  21 November 2008

  LadyBird rated and commented on this recipe

  

  I make this every year ....I have friends who actually expect a jar from me at Christmas and are disapointed if I dont deliver! Its great with everything.....especially sausages....often I put a dollop in a stew to liven it up. My husband gets very upset when we run out!

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• Charlie87

  22 November 2008

  Charlie87 commented on this recipe

  The recipe says it makes about 2.5 kg and after all the good reviews i going to make some as xmas presents, was just wondering roughly how many jars everyone gets out of it (of any size but please state)? Thanks so much!

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• Lena

  24 November 2008

  Lena commented on this recipe

  I have been making this recipe ever since it was published, went to make it this year and have lost magazine !!(always meant to cut it out and put it in scrap book )Thank goodness for this website.Usually makes about 6 /7 jam jar size and makes great presents, although I am thinking of putting into smaller jars this year to keep more for ourselves !

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• Christa

  10 December 2008

  Christa rated and commented on this recipe

  

  My first attempt at chutney making and all went well. I chopped everything in a food processor on pulse setting. I simmered it for 40 minutes and then took the lid off the pan for the next 20. It then took 35 minutes to get to the required consistency. Given the comments I reduced the cayenne pepper to 1 tsp and still find it hot enough!! I also added 2 tbs tomato puree to intensify the colour. Can't wait to try it in a month!

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• abla

  28 December 2008

  abla commented on this recipe

  i love this recipe -v popular with family and friends as gifts. As aubergine isn't popular with everyone I usually omit the aubergine just use all mixed peppers instead - is also good with butternut squash in...I like the heat so keep to the 2 tsp of cayenne and sometimes use brown sugar and a swig of balsamic... Abi

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Ingredients

• 900g tomatoes
• 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
• 700g onions , 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

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Difficulty and servings

Makes about 2.5kg/6lb

Preparation and cooking times

Takes about 2½ hours

Ingredients

• 900g tomatoes
• 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
• 700g onions , 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

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