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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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)

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

Really easy to make. Followed advice about cayenne pepper and only used 1 tsp. So far just the right amount of kick. Took about 45mins to get right consistency. Looks really pretty and tastes delicious. Will make lovely xmas presents.

suzannebe's picture

Hi I have never made this before , when step 4 says "seal while still hot " is there anything special i have to do here or simply seal the air tight jar ??

thanks

suzanne

sallyc310's picture

having a go at this for the first time. I have enjoyed all the prep and am currently waiting for the mixture to reduce. I think its been about an Hour now.
Smells lush. The ingredients were quite cheap, i shopped at lidl in order to keep the cost down and now have the spices in the cupboard for a second batch. I have spent £10 to start from scratch and i am using recycled jars

m15heb's picture

I made this yesterday as a change from my normal chutney and although it turned out well i was not prepared for how much of a kick the cayenne pepper gave and being someone who rather likes spice i was actually not at all happy with how hot this was, so am making a second batch today with no cayenne pepper to mix them togther to hopefully get an acceptable tatse, so do be careful with the cayenne !

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

I've made chutney before and found this pretty easy to make. Chopped the veg in chunks and I removed the seed in the tomatoes. I also changed a red pepper for a yellow.
It's lovely and sweet and I think it would compliment an Indian dish really well, the sweetness reminds me of a mango chutney!
Made for Christmas gifts, will make again. Thanks.

kaz522's picture

I use a maslin pan for my chutney making and it doesn't have a lid, will it be OK to leave 'open' throughout the cooking process. If not any suggestions as to how to cover pan as too wide for a normal plate, would tin foil suffice?

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

Just made this as my first attempt at making chutney and it tastes really lovely. Can't wait to try iit again in a months time yum yum

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

I have made this every year since the recipe was first published and my family rave over it - it's a must for Christmas! I add a couple of chillis (with seeds) as my sons love the added kick. It's very cheap to make if you 'grow your own'. I don't bother to skin the tomatoes and just put everything in the food processor. I have added courgettes as well when I've had a glut in the garden. I always make Christmas hampers for my sons/daughters-in-law (and grandchildren of course), as an extra pressie, with homemade goodies and they still get really excited when they open it but .... it must always have Christmas Chutney!

amy3234's picture

For those who have made the recipe before, have you used malt vinegar or white wine vinegar?

Pages

Questions

Tips