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)

marieb1's picture

I wish I'd read the comments about the cayenne beforehand! Very tasty but a bit spicy for me, will halve the amount next time. Took longer than 30 minutes to reach the right consistency - more like 45, with the heat turned up.

saskiasusan's picture

You need a huge pan for this. It also was quite costly shopping for all the ingredients. Tasted nice although personally wont make again due to the cost and the amount of chopping involved. I thought it tasted a bit too sweet. Also as everyone appears to say it took way longer to cook. Once i had added the vinegar i boiled it for 1.15 and it still didnt look like it was thickening up but at that point i decided it wasnt going to get any thicker and took it off the heat. Also i only put in 1 tsp of cayenne which was just enough, i think the 2tsp would be far too hot.

vecten's picture

Far too much salt. The salt will draw water from the fruit and take forever to thicken. Adjust it to one tsp.

bitzydarkling's picture

Can anyone tell me how long this chutney lasts for? Many thanks!

jacquixx15's picture

Just made this Chutney and it says makes 2.5kg but i only managed to get around 750g. Ive also made another Chutney from the website and had a similar problem. Just wondering if its something im doing or if other people had the same problems.

cowen84's picture

this chutney was a huge hit the first time i made it 2 years ago for christmas presents, went down a storm last year and i also made it to go with my cheese 'wedding cake' in march and all the guests loved it! fabulous recipe, takes slighly longer than stated to thicken but i just give myself plenty of time and enjoy it all!

mrslearmonth's picture

I made this recipe last year (first attempt at making Chutney) and it was beautiful, going to make a batch next week and the month after so we have plenty in stock, it made a lot but didnt last very long :0)

doririen's picture

Made this chutney for christmas eve nibbles but while cooking it totally forgot to put the vinegar in it. It turned out like a really really lovely spicy jam, perfect with chesse and crackers. mhhh will do it again and this time will forget the vinegar on purpose :-)

alessandrag's picture

As I don't have a heavy-based pan I did put a little water when boiling the vegetables. This meant achieving the chutney consistency took a lot longer than stated (about 3&half hours simmering away) but, it was well worth it! I gave it as xmas presents to family & friends and 2 asked for the recipe and the rest is expecting another batch before next xmas!

lauren_ricci's picture

I did not use aubergine and added more pepper.

lauren_ricci's picture

I made this beginning Nov 2010 and gave it as Christmas gifts. Smelt horrible when cooking it but that was just the vinegar smell! Took hours to make and I was getting fed up but when I tasted it I was really pleased! It really is tangy and tasty and we love it with cheese and crackers. Only problem is it doesn't last long and is quite a hassle to make. (maybe I don't have the patience for chutney making!)

shubeedoo's picture

Easy to make. Fabulous results. Left these in a dark cupboard for 2 months to mature and gave to family as gifts at Christmas - went down really well... I only wish I had made more while I was at it!

magsi7's picture

This was my first attempt at chutney too, and very chuffed with the result!

sarahweaver25's picture

This was my first attempt at making Chutney and very successful it was!
Everyone who tried it over Christmas was very impressed, my sister polished a jar off to herself in just a couple of weeks!
It did me much longer than the time estimated on the recipe, but the results are very worthwhile.

shonimac's picture

Made this in November to give as Christmas gifts and I can guarantee it'll be getting made continuously throughout the year! Beautiful!!

kezzerred's picture

Made this for the first time, very nice and has a spicy kick, will need to make more next time to keep up with family demand.

louisepownall's picture

I didn't think this was too hot at all! Absolutely lovely! I have made up jars of various chutneys to pack into xmas hampers as gifts this year and I just got what was left after the other jars were filled (not much in this case!) I made it about 3 weeks ago and just opened it today to try before I gave it out... I'm certainly not worried!
I have to agree with Don S thoough, prepartion especially took a LOT longer than I anticipated!

karenbristow's picture

This was way too firey for me so if you don't like heat, cut down on the cayenne. I added some sultanas and more sugar but still very firey, although the taste before the heat hits is fantastic. Also it took way longer to render down and I ended up spooning off some of the juice (also in an effort to reduce the firey taste!). Have learnt to make half quantities of chutneys in case I don't like them!

luckilotti's picture

Well i've just finished filling in my jars...
it took 6 hours !!!
i ended up adding more sugar to try and help it go thicker but hopefully it will be ok! have also only used 1 spoon of cayenne peper and also added a corguette.

It has filled 2 nescafe jars, a little ocean spray cranberry jar and 2 Dolmio jars. i may have to find 2 smaller jars as i am 1 jar sort for pressies!

I dont eat chutney myself but it smelt really really nice - i dont normally eat anything with peppers in but i was tempted!

If i make it again i think i will use my slow cooker as i dead to think of how much gas i have actually just used!

kitekat's picture

I make this every year as it's so popular. I made mine last Friday and did double quantity of all ingredients. It filled my 5 litre stock pot and I made 15 jars!! I was chuffed. 3 of those jars were 500ml and the rest were a variety of normal jam jar sizes. For me it was definitely worth doubling the quantities though I did have to cook the veg down in 3 separate pans before putting all into the big one!


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