Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(106 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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 900g tomato

    Tomato

    toe-mart-oh

    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)

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

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

    Onion

    un-yun

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

  • 4 fat cloves garlic, crushed

    Garlic

    gar-lik

    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

    Paprika

    pa-preek-ah

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

  • 2 tsp cayenne pepper

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.

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Comments (194)

Margetts63's picture
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_arnold's picture
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
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

Margetts63's picture
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
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
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
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

janlane's picture
5

Just made this today (Oct 20th)to mature for Christmas (if it hasn't been eaten!). I first found this recipe in BBC Good Food magazine some years ago, I have made it every year since! Its delicious with cold meats and cheese, its a bit different from the usual chutneys. Personally I add a little more spice usually in the form of chilli flakes.

catherine-j's picture

Just made half the quantity of this, had a quick taste before it went in the jars, I think it's going to be good! I found the cooking times in the recipe ok, but I guess it would take longer for the full quantity. I also cooked the vegetables with the lid off at the beginning like someone here suggested, which might have helped. Looks a bit horrible initially but by the end it looked more chutney-ey, like the picture. If you're short of jars (I don't normally make chutneys/jams so I don't keep them usually), sainsburys do basics lemon curd in a jar for 22p, cheaper than buying just a jar!

laurahudson84's picture
5

Forgot to rate

laurahudson84's picture
5

Just finished this recipe, my first chutney. Had a quick taste and really pleased, now away in the cupboard for Christmas hampers.
The 30mins tho I found way out took mine about 1.20mins, did speed up however when input the lid on.

flutterpillar76's picture
5

Made this last year and OMG! Fab and easy. Made some as gifts for family and will do again this year. Our jar lasted less than a week!

jobourne's picture
5

Making this chutney has become one of our family tradition. It's so good we have used as part of Christmas Hamper gifts in kilner jars and goes down a treat. It did take longer to cook through and has got quite a kick to it. Our favourite chutney!

ekomalty's picture

fantastically easy to make and delicious to eat x

fleelee's picture

I'm about to make this chutney, but want to know if anybody has reduced the amount of sugar and by how much, as I don't like things to be too sweet. Also can it be left to mature for 3 months? and how long does it last once opened? (or does it not have a chance to go off!!) I would be very grateful for some feedback. Thank you

A Teresa C's picture
5

To REMCC, I have now made this chutney three times in the last year, planning on making more over the weekend, between Lidl and Aldi all the ingredients are on special offer this week. I don't like green peppers either and make up the 900g of peppers and aubergines with whatever combination I have, so far it has turned out great every time. I always use some yellow or orange peppers, we prefer the flavour and colour.

rhona2012's picture

I don't like green peppers - what would be a good substitute?

catherinesalisbury's picture
5

Yum! I wouldn't change a thing. Will definitely make this again

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