Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(105 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes about 2½ hours

Skill level

Moderately easy

Servings

Makes about 2.5kg/6lb

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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.
  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 from Good Food magazine, November 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rainbowrosebuds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely tasting chutney and easy to make. added a little less cayenne after reading previous comments.

sueinspain's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Highly recommended. Been making this chutney for past 4 years now. Very easy to make & very popular with friends & family alike. A jar as a christmas pressie is now expected by all the family!!! Agree with other comments - it does need much longer than 30 minutes to reduce down. Like the idea of a swig of balsamic - will have to give it a go next time!!

adrasteia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was my first attempt at making a chutney and I'm not disappointed with the results. It is absolutely beautiful! Having read in some other reviews that the cayenne can be over powering, I was a bit worried about using the full amount listed but did so to be true to the recipe. I tried some chutney before I put it into jars and it was quite spicy but now five weeks later I can safely say it has mellow and is just a lovely kick to a beautiful chutney! Delicious!

michellekpalmer's picture

I have only just got round to making this :( . The recipe suggests leaving it for 1 month, has anyway left it for less time and do you think it will be 'ready' for Christmas?

blondiecher's picture

Soooo I made a big batch of this last night, super easy to make once the prep was out of the way, and really cheap as well, so great for anyone doing as xmas gifts!

Quick question to those who have made previously, does the "kick" die down during the 1 month maturing period?? I had a taste before jarring up and booooooy did it pack a punch.. I had to double check and remember which spoon I used to add the cayenne because I was worried I'd done 2 tbsp instead of tsp.. But nope, defo did the right amounts. Anyone else find that it was super spicy??
I dont mind because I like spicy foods, but i'm giving this to my Nan for xmas! Dont want to blow her head off! Ha!!

Thanks for you help :)

shcdixon's picture

Hello, I've just stumbled across this recipe, and now can't resist making this as Christmas presents. But do you know if it really needs the full month to mature? Or is 2-3 weeks long enough? Thanks, Sally

traceyprimus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I Loved this recipe, i made it for the first time this year and will be making it every year from now on. I have a question though - How did you store the chutney after making it? it says to store in a cool dark place but i was scared to store in my cupboards in case it went off! I labelled mine and bought some gingham material to put on top! I made 2 batches each making 6 jam jar sized jars.

I'm almost ready for Christmas now.

carlashton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

sorry, should have added to my previous comment, I managed to fill 7-8 approx 235g jars (the small ones you tend to get mint sauce in) both times :)
as my first batches were a last minute thing, i bought supermarket own brand condiments at 22pence each(and will use in other recipe's!), and emptied the jars out! having tasted it, i'm sure I'll get the jars returned for a re-fill next year!!

carlashton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i love this recipe! i tried it yesterday, and it was really easy - and even tasted amazing as it was cooling down with out evening meal!
in fact, we loved it so much that we made a second batch today!! in today's, I added a little more sugar, and held back a bit on the cayenne pepper as my fiance prefers a sweeter taste - both have turned out really nice though!
I didn't find the same issues as some other people seem to have, the times were pretty much spot on. I used a 40cm high sided / wide based wok/frying pan type though, so there was a decent amount of heat surface, and plenty of top surface for reduction. it worked really well!
I can't wait until Christmas to try them both once they've matured a little :)

borumha2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't know if I rated this last year, but I'm back again to make this year. Amazing recipe and well received as a gift. I even had to break into my own stash! Well worth it!

chegzay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i made this last year as Christmas gift for friends and family. its scrummy, it goes very well with cold cuts on boxing day. I'm making double the quantity this year as it was so popular and i would like some for me too this time. Does take much longer to make than the recipe suggests though.

margetts1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My oh my! This is my second batch of this fantastic chutney and I only made the first batch last week!. The smells were amazing and I know if it tastes as good as it looks in the jar it's going to be absolutely amazing. It will definately become a regular thing in our home and as soon as the jars start wittleing down in the larder I'll be off to the shop to get more ingredients. Well done Mrs Berry X

fi_dixon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this the other day to add to Christmas hampers.
A very easy chutney recipe which tasted delicious even before maturing. Mine took about an hour from the point of adding the vinegar to be at chutney consistancy.
Also if it helps those questioning the quantities, mine filled 4 jam jar style jars with a little left over for "testing" straight from the saucepan!

ranger115uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One of my all time favourite recipes for chutneys...always make it...and my friends and family just can't get enough. I only get one complaint...I don't give them big enough jars of this! lol

margetts1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just made this and it makes around 4 x 1lb jars. I just wish after having a sneeky lick of the spoon at the end of the cooking process I had made double the ammount. Seriously strong and kicking chutney. Can't wait to give as prezies this year along with some pickled onions and mincemeat. (All homemade of course)

katiestephenson's picture

I made this for Christmas gifts last year and it went down so well so I'm making it again this year.

maxovbolton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I make this every year for all and sundry! Its a fab recipe that always go down a storm with my friends and family....It does as others have stated take alot longer than 30mins more like 2hours...Well worth the effort though..:)

zoethomas27's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for Christmas. Was relatively easy to make, lots of ingredients to begin with but it doesn't go far. Couldn't believe the amount of liquid produced from the peppers onions and tomatoes! Will probably make another batch. I halved the cayenne in this batch according to others reviews but may put the 2 in the next batch. Looking forward to trying it at Christmas.

dawnsie79's picture

first time making this chutney and found it very easy i left the veg chunky so they wouldn't break down. i added a chilli and 1 tsp of cayenne and its got a lovely bite to it. after adding the sugar ect it took about 45-50 mins to get it to a lovely thick syrupy texture. made about 7 varied sized jars!!! oh i also did a white wine red wine and balsamic mixture cause i didnt have enough ww vinegar!!

donswin's picture
  • 1
  • 2
  • 3
  • 4
  • 5

To date over the last 3 yrs I have made upward of 100 8oz jars for friends and family . I also make Delias and Nigellas Xmas chtneys but none compare with Mary,s . The overall time for preparation and cooking given as 2 1/2 hrs is a little short . The cooking time to evaporate the surplus liquid given as 30 mins is more like 1+ hrs . The figure of approximately 6 lbs of chutney for the recipe I have also repeatedly a little too much more like 4 1/2 lbs .
Apart from that the chutney is brilliant and I cant wait till next xmas to start again Don S

Pages

Questions

Tips