Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(111 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 (200)

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)

lisaliggett's picture

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 ??



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

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

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

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?

doodlemalone's picture

This recipe made 3 x 0.5L Kilners.

blue411's picture

Made this today and its yummy! I followed the advice of others and reduced the amount of cayenne pepper to 1 tsp and it still has a good kick to it. I also found it took longer than 30 mins to reduce down,. I was a bit concerned with the vinegar smell but once i tasted the chutney i realised it was just the smell and it didnt impact the taste at all. I will definately be giving this to people for Christmas.

jesslwaters's picture

3 hours later and it's still too runny!

mismellyt's picture

Tastes amazing.
I would agree with other comments about the pepper, it gives it quiet a kick.
Also with the dry boiling - the amount of liquid produced is astonishing.

Reducing it down took a lot lot longer than stated, I think when I make this again, I'll take the lid off half way through the initial boil so there isn't as much liquid.

220972's picture

I have been doing this recipe for years, absolutley love it. Tastes great with all the cold meats and cheeses you have over xmas. I would recomend everyone to have a go.


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