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


  • 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


  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)

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!

dat9517's picture

How many jars does this make?

finmason's picture

Made this with a friend for Christmas presents, it did take longer to reduce but a good chance to catch up over a cuppa! Looking forward to tasting it in a month, we used a mixture of sugars (soft brown and golden caster) as we didn't have granulated oh and used red wine vinegar as we didn't have white.... hope it works, it looks ok?!

12yearswild's picture

Lovely recipe!

donswin's picture


justine67's picture

Fantastic, makes me want to make more chutney recipes. This is the first chutney I have ever made and what a winner. I'm sure it will be lovely at Christmas if it matures as good as it says it does. We have however lost all willpower and have started on one jar after just 3 days of temptation.
Have been told chutneys can be made in the slow cooker too? Might save all that relentless stirring. Though have to say worth the effort anyway. Didn't use cayenne at all after reading the comments as not a spicy fan. Included some black pepper, seasalt and a pinch of chilli powder instead.

cookiegalore's picture

I must have done something wrong! I found this to be far too sweet. It also took about 2 hours to reduce down. If you plan on making this then i suggest you put aside the whole afternoon. What with all the chopping, sterilising and cooking. Not sure i will bother again.


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