Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(110 ratings)

Takes about 2½ hours

More effort

Makes about 2.5kg/6lb
A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 900g tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 700g onion, peeled and fairly finely chopped, by hand or in a food processor



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 fat cloves garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 350g granulated sugar
  • 300ml/½pint white wine vinegar or distilled malt vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp cayenne pepper


  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.

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Comments (198)

vaszi81's picture

I just made this chutney today , taste really good!!!!! It's a bit hot i think one tsp cayenne pepper would've been enough. I used 8 jars ( 8 oz ) And the cooking time is way longer!!!!!!!!

HILTY's picture

This is fantastic and I don't usually like home made chutney. I used marrow instead of squash , but used the other ingredients as written. The heat was just right, like a medium salsa but tastier. Would recommend for presents as well as home use.

vaszi81's picture

How many jars does it make , and what size?

GrumpyofEssex's picture

If following the recipe above, what liquid have you all used in which to simmer the ingredients given the vinegar goes in later?

charli_cherries's picture

Hi GrumpyofEssex, I thought the same as you, but hoped that the high water content of the vegetables would be enough. Luckily it was! You definitely don't want to go adding anymore water as it does take a lot longer to simmer down than stated.

Also this made 5 Tesco Value Lemon Curd sized jars for me. (22p a jar, bit wasteful but so much cheaper than buying Kilner!)

Kirky88's picture

I'd like to know this too why doesn't it say?

heatherheidi's picture

Have just made this for the first time and it tastes great already! It does take a while longer to cook down but I think I might be making some more before Christmas! thanks for tip re using marrow, as I have just got a big one to use up. Lovely tangy chutney, and I cannot wait for it to mature.

emmaradio's picture

I made this last year for Christmas presents and it went down really well. This year I used up my green tomatoes (instead of buying ripe ones) and a marrow (in place of the aubergine) and it's come out just as lovely so it's a great recipe to use up leftover veg this time of year! Highly recommend. It does take longer than half an hour to cook down properly though, I left it for about two hours this time.

alanjns's picture

I have just made this and, as there is just the two of us, I halved the quantities of the veggies and left the spices the same as stated. It smells great and mine reduced really well. Looking forward to trying it in a month. I was expecting to get around 3lbs of chutney but I got three 235g jars.

alanjns's picture

Well it's been a month and I've just opened a jar for a sneaky pre Christmas taster! It's great, if I do say so myself! It has a lovely, spicy after kick. Doesn't blow your head off though, now wishing I hadn't halved the quantities!

KayLewis's picture

Made this as a gift last christmas, since then i have had to make batches every few months as my husband (who has always hated all chutneys) gets very upset if we run out. I know its a christmas reciepe but it tastes great on burgers over the summer too. Definitly halve the cayenne pepper unless you like your chutney to have a kick.

Lauren_1911's picture

Amazing! Just made a batch today, perfect for Xmas! Had to keep a jar to eat straight away as my husband couldn't wait 4 weeks. I did half the cayenne paper as advised, but still has a good kick to it. Highly recommended.

Emmafe's picture

This is perfect not just for Christmas but all year round! I have made three batches of the chutney and as soon as I have made them my family have put their orders in. Would certainly recommend

rainbowrosebuds's picture

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

sueinspain's picture

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

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

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.


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