Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(106 ratings)

Takes about 2½ hours

Moderately easy

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)



    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



    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

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  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)

roselaine's picture

The most highly rated chutney I have ever made with multiple requests for 'another jar'

fionamcg's picture

A fair bit of prep, but really worth it - delicious all year round. Everyone who sampled this chutney loved it!

chocolatequeen's picture

Gorgeous. Made it October time and followed receipe exactly. Only recently started making chutneys and tried this as it had such good feedback. Served it with chicken liver pate as a starter on Christmas day & everyone loved it. Its also great with cheese, cold meat etc We have already gone through all the jars we had and so I am planning on making more. Don't limit it to Christmas! Personally I think it would be a nice barbeque relish

fayscafe's picture

Great- as good as branston (but different!). I live abroad and miss chutney. This was a real pleaser. I will be making during the year for the summer too.

emmy5blue's picture

I made this as Christmas presents this year and the praise I got was amazing - everyone friggin loved it! Make this now, not just for Christmas as it's super awesome and goes with so much. I particularly enjoy it with some coarse Ardennes pâté and homemade melba toast - yummy!

A Teresa C's picture

made this for Christmas and gave most as pressies. I am sorry I didn't keep more for ourselves, my teenage daughter, who wouldn't even taste other chutneys has "discovered" this chutney, loves it and has it with everything. We are already using the last jar, so I bought the ingredients for a second batch this morning. I read the reviews and only used half the quantity of cayenne, thought it was a bit mild flavoured and will add the full amount when I make another batch tomorrow.

cathasle's picture

Oops forgot to put rating

cathasle's picture

Love this recipe was do easy to make and friends/family all said it was lovely when I gave it out as xmas presents. I will deefinately be making this again

debbiehill's picture

lovely! I made this chutney to give to my friends and family for christmas. The recipe filled about 10 small pots and was very tasty...I only wish there was more left for me.

Maybe I'll make a double batch next year!

dawncopland's picture

Made half portion of this as was worried that I'd have chutney hanging around for months. Made 3 jars for Christmas. Mine lasted 3 days and have already had e-mails from the friends I gave the other 2 jars to, requesting more. Absolutely delicious.

tyejersey's picture

This was my first attempt at making chutney and it was a real success. It took longer to cook than the recipe suggests and I used half the cayenne pepper suggested. The result was a rich and succulent chutney that was perfect for Christmas cold cuts and yummy with cheese toasties afterwards.

katieb_80's picture

This is the BOMB! so good...perfect pressie.

Thanks GF

greatgallah's picture

Having read the reviews I was careful with the cayanne and now, 3 weeks later, I have tried it and found it too bland. Anyone any ideas as to how I can now spice it up or will I just have to live with this batch and add a bit more next time?

catherinegarner's picture

I am completely new to making any sort of Chutney, but thought I'd give it a go this year. I just wish I had read the comments before hand to know that others had also found that it took longer to turn into a chutney consistancy too. I thought that I must have done something wrong, as after 40 minutes it was still quite watery and runny, so I added some plain flour to try and thicken it up a bit, which thinking about it now was probably a really stupid thing to do, (but it was almost 11.00pm at the time and I really wanted to get to bed!! :)) Therefore, could you please tell me if it will still be o.k to eat, or because of the flour I am likely to poisen most of my family and friends if I give it to them for Christmas!! Hohoho !! Hope somebody out there is able to answer my question? Many thanks! :)

vickyc82's picture

Made this for the first time yesterday and the bit I tasted as I was putting it in jars was lovely! Can't wait to try it again in a few weeks. Really easy to make but it did take a lot longer than the recipe said. Made a jar for us and several others as gifts.

vickyc82's picture

Made this for the first time yesterday and the bit I tasted as I was putting it in jars was lovely! Can't wait to try it again in a few weeks. Really easy to make but it did take a lot longer than the recipe said. Made a jar for us and several others as gifts.

sallyc310's picture

Just made my second batch of this in a week.
it seems to have thickened up a lot faster this time round. the only thing i did different is not put the lid on the pan during the whole process.

rutharama's picture

hi just n the process of making htis lovely chutney did cut down on the cayenne, also agree that there is a lot of liquid so i added a handful of red lentils which have absorbed a lot of the liquid and then have disintergrated and asn't changed the taste and cut down on about an hour of simmering time.

jennib26's picture

I want to make this now for chirstmas, will it be ok with 3 weeks maturity, and how long does it keep for? Sounds delish!

flutterpillar76's picture

Have enjoyed reading through the comments. I am about to try this recipe this w/end after a miserble attempt at another recipe by a big named chef that just failed!!! I look forward to this one and hope it turns out as everyone says it will. :o)


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