Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(112 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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 900g tomato
    Tomato

    Tomato

    toe-mart-oh

    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)
    Peppers

    Pepper

    pep-iz

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 fat cloves garlic, crushed
    Garlic

    Garlic

    gar-lik

    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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp cayenne pepper

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.

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Comments, questions and tips

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ranger115uk
12th Nov, 2012
5.05
One of my all time favourite recipes for chutneys...always make it...and my friends and family just can't get enough. I only get one complaint...I don't give them big enough jars of this! lol
Margetts63
11th Nov, 2012
5.05
I have just made this and it makes around 4 x 1lb jars. I just wish after having a sneeky lick of the spoon at the end of the cooking process I had made double the ammount. Seriously strong and kicking chutney. Can't wait to give as prezies this year along with some pickled onions and mincemeat. (All homemade of course)
katiestephenson
11th Nov, 2012
I made this for Christmas gifts last year and it went down so well so I'm making it again this year.
maxovbolton
11th Nov, 2012
5.05
I make this every year for all and sundry! Its a fab recipe that always go down a storm with my friends and family....It does as others have stated take alot longer than 30mins more like 2hours...Well worth the effort though..:)
zoethomas27
4th Nov, 2012
5.05
Just made this for Christmas. Was relatively easy to make, lots of ingredients to begin with but it doesn't go far. Couldn't believe the amount of liquid produced from the peppers onions and tomatoes! Will probably make another batch. I halved the cayenne in this batch according to others reviews but may put the 2 in the next batch. Looking forward to trying it at Christmas.
dawnsie79
3rd Nov, 2012
first time making this chutney and found it very easy i left the veg chunky so they wouldn't break down. i added a chilli and 1 tsp of cayenne and its got a lovely bite to it. after adding the sugar ect it took about 45-50 mins to get it to a lovely thick syrupy texture. made about 7 varied sized jars!!! oh i also did a white wine red wine and balsamic mixture cause i didnt have enough ww vinegar!!
donswin
31st Oct, 2012
5.05
To date over the last 3 yrs I have made upward of 100 8oz jars for friends and family . I also make Delias and Nigellas Xmas chtneys but none compare with Mary,s . The overall time for preparation and cooking given as 2 1/2 hrs is a little short . The cooking time to evaporate the surplus liquid given as 30 mins is more like 1+ hrs . The figure of approximately 6 lbs of chutney for the recipe I have also repeatedly a little too much more like 4 1/2 lbs . Apart from that the chutney is brilliant and I cant wait till next xmas to start again Don S
janlane
20th Oct, 2012
5.05
Just made this today (Oct 20th)to mature for Christmas (if it hasn't been eaten!). I first found this recipe in BBC Good Food magazine some years ago, I have made it every year since! Its delicious with cold meats and cheese, its a bit different from the usual chutneys. Personally I add a little more spice usually in the form of chilli flakes.
catherine-j
13th Oct, 2012
Just made half the quantity of this, had a quick taste before it went in the jars, I think it's going to be good! I found the cooking times in the recipe ok, but I guess it would take longer for the full quantity. I also cooked the vegetables with the lid off at the beginning like someone here suggested, which might have helped. Looks a bit horrible initially but by the end it looked more chutney-ey, like the picture. If you're short of jars (I don't normally make chutneys/jams so I don't keep them usually), sainsburys do basics lemon curd in a jar for 22p, cheaper than buying just a jar!
laurahudson84
3rd Oct, 2012
5.05
Forgot to rate

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