Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(116 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)



    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



    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, questions and tips

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liza friendship's picture
liza friendship
12th Sep, 2018
Absolutely delicious
Cath Roberts's picture
Cath Roberts
29th Aug, 2018
This chutney tastes delicious, and is well worth the effort. I used a fresh chilli instead of cayenne, but otherwise stayed true to the recipe. Looking forward to tasting once its matured. I made 7 x 12g jars using the above weights
Cath Roberts's picture
Cath Roberts
26th Aug, 2018
I would recommend that people watch the video as Mary also adds different ingredients. I found it useful, but as ive not made the chutney yet, I cant rate it
thomsos123@btinternet.con's picture
30th Nov, 2017
Made this last week, had some today with a home made pork pie, was delicious, am now making some for Christmas gifts. I used 500gram of tomatoes plus a tin of chopped tomatoes was perfect.
Dot Cotton
23rd Nov, 2017
Made again this year. Gorgeous! Filled 9 250ml Kilner jars perfectly. Ideal for presents for kids teachers etc
21st Nov, 2017
Smelt divine and all bottled up ready for Christmas! I was expecting a bigger yield which was the only disappointing thing - I only got 4 recycled 'Bonne Maman' jars out of the batch after all that chopping! However they look very festive with the red and green pepper Christmas colours.
20th Nov, 2017
Made this a few years back and received a lot of compliments so made it again today. I got 850ml
Dot Cotton
11th Jan, 2017
Made a batch of this for Christmas presents about 2 weeks before Xmas. I received great compliments about it. Only openEd my own pot last night & it's gorgeous! Will definitely be making it again next year albeit a bit earlier to let the flavours really mature
11th Dec, 2016
This is lovely but I agree with the comment below that the cayenne makes it v v hot. That's OK for me but it's a bit of a risk for a gift, unless you know the recipient is chilli nut. Next time, I would put in 1/4 tspn of cayenne only then I think it would be to everyone's liking.
Dot Cotton
5th Dec, 2016
Just put away my jars of chutney & had a little taste with a cracker & some cheddar...mmmmm gorgeous! Didn't have any cayenne pepper so put in 1 tspn of chilli flakes & it gave it a bare hint of spice. Will make it a bit earlier next year to mature longer.


9th Dec, 2016
I am above to make this chutney but just discovered i haven't any paper pot covers. Will this affect it or is there an alternative way of sealing the jars?
23rd Nov, 2016
Made this yesterday, but have a few concerns now: Im a newbie to the preserving world so launched into this recipe without looking at the technique very much before hand, so I'm not sure I've done enough in the way of sterilisation. I bought brand new 300ml screw top jars, gave them a rinse under the hot tap and let them dry on the draining board. Then followed the instructions to add the mixture piping hot to the jars and screwed tightly closed. Looking at this more online, it seems I've probably not done enough here. Question is - can I decant the mixture from the jars, sterilise the jars the properly, and reheat the chutney so it's hot again, then redo? Or should I just bin the lot? Or will it be fine as is?
goodfoodteam's picture
28th Nov, 2016
Thanks for your question. Yes, that sounds like a good plan. Reheat the chutney until bubbling and piping hot the whole way through, then sterilise the jars. We have a feature here, explaining exactly how to do it.
chaileyg's picture
13th Nov, 2016
Do I have to use a preserving pan for best results? I have a large aluminium stock pot I was planning on using?
goodfoodteam's picture
15th Nov, 2016
HI there, you don't have to use a preserving pan if you don't have one but we'd recommend using a heavy-based pan to prevent sticking and provide a more even cook.
11th Dec, 2015
Hi there, A couple of questions: 1. Must I leave the chutney to mature, or can it be eaten almost immediately? I am hoping to make this as Christmas gifts so don't have enough time for the maturing process. 2. I live in the tropics which means the hot climate can be troublesome, therefore can this be stored (and left) in the refrigerator after making? Many thanks for your help.
goodfoodteam's picture
14th Dec, 2015
Chutneys are left to mature, because over time the vinegary flavours and spices start to mellow, but to be honest you could eat it straightaway, it will still be delicious. It is probably a good idea to keep this in the fridge, even unopened, if you don't have anywhere cool to store it, but you will still need to sterilise the jars.
1st Dec, 2014
Hello, I just made one and a half batch of chutney this week. This was my first attempt at making chutney. Now it's made and stored away in little "Le Parfait" jars, I'm starting to worry I didn't do enough to sterilize them. I have a very small kitchen, so I put each jar in a pan of boiling water for a few minutes and did the same with the rubber seals. Now I've seen that they should be put in the oven for 20 min (according to some web sites). I've reading lots of scary stuff on the internet about botulism and so on. Should I start over? I hope not, it took a whole afternoon to make... Thanks for your help.
goodfoodteam's picture
1st Dec, 2014
Hi Bryony25 so long as the jars were submerged when the water was boiling and the chutney was hot when it went into hot jars this should be fine. However, if you're at all worried it might be worth heating the chutney up again in a pan whilst you sterilise the jars - here's a handy video for future reference hope this helps. 
9th Nov, 2014
How many average sized jam jars does this make?


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