Mary Berry's Christmas chutney

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• M1

  14 November 2010

  M1 rated and commented on this recipe

  

  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!

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• cookie62

  15 November 2010

  cookie62 rated and commented on this recipe

  

  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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• Justine

  20 November 2010

  Justine rated and commented on this recipe

  

  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.

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• Don S

  22 November 2010

  Don S rated and commented on this recipe

  

  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 ,

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• Roxanne

  23 November 2010

  Roxanne commented on this recipe

  Lovely recipe!

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• Fiona

  28 November 2010

  Fiona commented on this recipe

  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?!

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• dat9517

  30 November 2010

  dat9517 commented on this recipe

  How many jars does this make?

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• KatKook

  01 December 2010

  KatKook commented on this recipe

  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!

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• luckilotti

  02 December 2010

  luckilotti commented on this recipe

  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!

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• Karen

  08 December 2010

  Karen commented on this recipe

  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!

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• LouiseP

  10 December 2010

  LouiseP rated and commented on this recipe

  

  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!

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• Kelly

  06 January 2011

  Kelly rated and commented on this recipe

  

  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.

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• shonimac

  06 January 2011

  shonimac rated and commented on this recipe

  

  Made this in November to give as Christmas gifts and I can guarantee it'll be getting made continuously throughout the year! Beautiful!!

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• cupcakegirl

  25 January 2011

  cupcakegirl rated and commented on this recipe

  

  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.

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• Mairi

  07 February 2011

  Mairi rated and commented on this recipe

  

  This was my first attempt at chutney too, and very chuffed with the result!

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• Shoobles

  13 February 2011

  Shoobles rated and commented on this recipe

  

  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!

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• Lauren Ricci

  13 February 2011

  Lauren Ricci rated and commented on this recipe

  

  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!)

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• Lauren Ricci

  13 February 2011

  Lauren Ricci commented on this recipe

  I did not use aubergine and added more pepper.

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• alex.eire

  15 February 2011

  alex.eire rated and commented on this recipe

  

  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!

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• Dori

  28 March 2011

  Dori rated and commented on this recipe

  

  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 :-)

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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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