Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(108 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 (196)

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.

micheleone's picture

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

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

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

freedomreins's picture

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

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

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!

pam1pom's picture

Will be making more again this year.
Is strange it does not need water and then says boil but didn't need any water in step 2.
Takes a bit longer than stated but went down well as presents.

cherrydrops's picture

I made batch of this and its gorgeous. I like spicy foods and chutneys so kept the cayenne pepper at 2 tsp. I had no idea how much this would make when I started and managed to fill 3 1lb jam jars, not sure how I manged that if its suppose to produce 6lbs of chutney, the consistancy seemed right too, will have to make lots more before christmas. Stunning flavour, spot on for my taste.
Took a lot of prep time but fantastic recipe

mandydunn's picture

This was so easy to follow and smelt delicious. Can't wait for the month to go so we can taste it.

izysticklee's picture

Made this for Christmas for friends and family, great feedback and easy to make.

bradley1984's picture

I was quite worried when cooking this as it had a very vinegary smell to it and wondered if the taste would reflect this. Absolutely not! This is a wonderful recipe and when I was seasoning, the taste was superb. Lets hope it betters with age!

emmaghil's picture

Just in the process of making this...and browsing for recipes as it's taking much longer to boil down than it said...started it too late in the evening!
Smells good though and I have been busy making labels to attach to the jars I am planning to give as gifts.
hope the pepper dies down with age as other people have said it does...I only pt in just over one teaspoonful and there's a big kick!

bradley1984's picture

I will be attemtping this today. I know it wont be ready for xmas but still makes a nice gift idea if people use it for new year time. Got all the bits and bobs today so will let people know how it goes. Im cooking on an electric hob so always a bit dubious as to how this will work out for me. Merry Xmas everyone!

icklefetus's picture

Have just made the chutney and it seemed to come out very well, looks very pretty in the jars. labelling now to give as gifts! Very easy recipe considering I am a complete novice and have never made anything liike this before! I used a large preserving pan and my chutney only took an extra 10 mins from the suggested 30 mins time to reduce down so think a big pan may be key.

Just worrying the jars wont seal properly as I didn't use Kilner jars, Just lakeland's standard jam jars. Only time will tell I guess!

-ruth-'s picture

I am cooking this as I add this comment! So far so good, the recipe is very easy to follow and when I tasted it it seemed good. Very glad user comments mention how it needs to be boiled longer then 30 minutes to get a chutney consistency, I was beginning to get worried!


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