Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(105 ratings)

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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

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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

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Comments

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kezzerred's picture
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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
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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
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THE TOTAL TIME IT TOOK ME FROM INGREDIENT PREPARATION TO FINALLY BOTTLING AND LABELLING WAS 6 1/2 HRS ( A LITTLE MORE THAN IN THE RECIPE ) BUT IF THE RESULT IS AS DELICIOUS AS LAST YEAR ITS WORTH EVERY MINUTE . I AGREE WITH THE COMMENTS ALREADY MADE ABOUT BEING EASY ON THE CAYENNE PEPPER ,

justine67's picture
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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
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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.

micheleone's picture
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A few tips! It is well worth the effort! However, easy on the cayenne because the end result is pretty hot! I have also ruined my pan where the chutney burned onto the bottom so look out for that. A really lovely chutney though - can't wait for cheese and cold meats on Xmas night now!

rib_n_saucy's picture
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Really, really delicious recipe! A lot of chopping to do but definitely worth it for the final result. Mine also took more than 30 mins for the latter part (45 minutes more) but I got 6 small jars and 1 big jar out of it. When tasting I found that the spicy kick was gorgeous, different to other chutneys I have had before. As well as this it only takes 1 month to mature (I have made ones which take 3 before, a real test of patience). Planning to make another batch in the next few days because I know how fast my chutney fiend family will go through it this Christmas!

katiemarie's picture

Now making my second batch! Smells wonderful and I added a little sprinkle of cinnamon to make it smell even more christmassy!

kittylenore's picture
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Spicy! Looking forward to Christmas....as others have said, takes AGES to reduce down but great once it gets there. Made six small jam jars.

freedomreins's picture
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This seems like it's going to be great. I just had what was left in the pot on a piece of toast and it certainly is spicy but hope it will calm down like others have suggested. The only thing is that it certainly did NOT give me 6lbs worth. I just filled three 1lb jam jars from Lakeland with about two tbsp left over. I expect these will go down well at Christmas! Thanks for another great recipe!

ruthieg22's picture

Can't wait to give this a go - planning to include some chutney in my Christmas hamper gifts this year!

gemlefab's picture
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This was very simple to make and everybody I made it for as a present absolutely loved it - better than the expensive gifts I'd bought! Would recommend.

nigelcalvert's picture
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Made some for Christmas presents last year and they went down really well. I am making a few batches this week for presents this year. I didn't bother peeling the tomatoes but otherwise did the recipe as stated. It's a bit tricky to judge how thick to make it and some of the jars are a bit runny but I am hoping they will thicken up as they mature.

njamurphy's picture

This recipe is lovely. It takes longer to reduce down than the recipe states. Don't worry that the pepper is a bit hot when you first cook it. After you have left it for 4 to 6 weeks, it dies down and is absolutely delicious! Will be making again this year!

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