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Recipe by Mary Berry

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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.

'The chutney looks extremely pretty and would be great in a Christmas hamper. But watch out: it is quite fiery and not as innocent as it looks.'

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• abla

  28 December 2008

  abla rated this recipe

  

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• My Recipes

  05 January 2009

  My Recipes commented on this recipe

  Fantastic!!! I made this as gifts and for the home. It was really well received. Definatly an annual thing now!

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• Hell

  05 January 2009

  Hell rated and commented on this recipe

  

  I made this and a tomato chutney recipe to give away as presents at xmas. This was by far the most popular out of the two. The cayenne pepper gives it a nice twang and the flavour is lovely. This will be a regular with cheese and biscuits from now on.

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• recipe book

  19 January 2009

  recipe book rated and commented on this recipe

  

  I made this chutney in October using left over vegetables from my garden. It was easy to make and absolutely delicious. Will grow extra vegetables this year to make a double batch in the autumn.

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• Grub

  25 January 2009

  Grub rated and commented on this recipe

  

  This is gorgeous! A lot of chopping but totally worth it, will be making some more soon

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• Sixtrees

  13 February 2009

  Sixtrees commented on this recipe

  I made this for Christmas 08 and in the last month I've had to make 3 more batches! it's gone down so well! A friend who is a huge fan of "a well known pickle" has ditched it for this! he has it on everything!!! I only use 1 teaspoon of cayenne although the spice does calm down as it matures and I add 2-3 tablespoons of tomato puree too. It takes much longer to reduce down to chutney consistency but is well worth it! My house will never smell the same again!! :)

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• Teresah

  18 February 2009

  Teresah commented on this recipe

  Have just had to make another batch of this wonderful chutney, as my husband was gutted when our Xmas batch ran out. It really is the best chutney ever, and we love the heat the cayenne pepper gives. Hope this batch lasts til our tomato glut in the autumn.

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• Sarah_Lou

  04 April 2009

  Sarah_Lou commented on this recipe

  I made this as Christmas presents and everyone loved it. I still have some left in the fridge, it keeps well and just gets better over time. I used courgettes instead of aubergine and this worked really well!

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• RudiCarter

  30 August 2009

  RudiCarter commented on this recipe

  I was wondering approximately how long this will keep once ready? Just wondering so i can pout the best before date on labels.

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• kentyswife

  12 September 2009

  kentyswife commented on this recipe

  hi new to the site i am am just about to ambark on making my very 1st chutney, saw this one and thought WOW! Can't wait to see how it turns out, now off to ask for jam jars from neighbours.

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• RUSSELLXENA

  01 October 2009

  RUSSELLXENA commented on this recipe

  The best chutney ever! I made this as part of christmas hampers for parents last christmas and they are all desperate for more, need to make doulble this year!

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• RUSSELLXENA

  01 October 2009

  RUSSELLXENA rated this recipe

  

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• mammakay

  04 October 2009

  mammakay rated this recipe

  

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• Amy

  10 October 2009

  Amy commented on this recipe

  I'm going to make this for Christmas this year but have a couple of question if there is anybody that can help??? 1. I have plum, cherry and beef tom's that are coming to an end in the garden so can i use them all or should it be the same type 2. can i add preservates to make the chutney last longer and how long will it last with or without 3. What does seal the jar mean As you can tell this is my first chutney making experience...but love trying new things!!! Thank you!! Amy xx

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• beatlebabe

  25 October 2009

  beatlebabe rated and commented on this recipe

  

  this was my first attempt at chutney but had been wanting to find a recipe that was 'just like my nan used to make' and i think i've found it !! I left out the aubergine as i don't like it and also i don't remember my nan's having it in. I managed to get two and a half homepr1de jars out of the mixture. Can't wait to taste it !

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• Daniel M

  12 November 2009

  Daniel M rated and commented on this recipe

  

  Fabulous recipe, although we had to simmer it longer than the recipe stated to get the consistency. We have just opened our first jar and it is nearly gone already.

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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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Difficulty and servings

Makes about 2.5kg/6lb

Preparation and cooking times

Takes about 2½ hours

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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