Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(110 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 (198)

Selinarp's picture

Forgot to rate it

Selinarp's picture

Amazing! How am I meant to let this mature for a month without eating it all. I want to give some away at Xmas. I also blended mine till smooth as didn't want it chunky but now I think it's better chunky. Such a great recipe I'll be making more before Xmas.

jogazelleark's picture

I completely agree with the previous comment. You can't buy chutney like this. Follow the recipe to the letter, although I only ended up with about 3 1/2lb of chutney. Spice level is perfect, I was a bit dubious after reading other comments but so glad I stayed true to the recipe.

mrscbishopwilton's picture

This is a fantastic recipe, it is on the go in our household all year round! Follow the recipe to the letter, nothing needs adding or taking away. Perfect!

emmalinasuzy's picture

This is the most amazing chutney I have made. Friends and family literally went nuts for it. Can be time consuming but in the best possible way. Put on the Christmas tunes, grab a glass of mulled wine and get chopping. Tastes and smells delicious, making double this year to cover demand. Absolute winner!

pepperpotty1981's picture

Absolutely gorgeous! I made a batch of this and it was my first time at making jam or chutney. I found it very easy to make, the final boil was much more than 30 mins as others have mentioned. I think that mine was more like 1 hour and 30 mins. I also found that it made no where near 2.5 kilos. But it is so tasty! And it has a little kick to it too. I will definitely be making another batch for Christmas.

gordge's picture

Came out very well and went down well as Christmas presents. will be making again this christmas

A Teresa C's picture

I have made this again today, I make it about 3 or 4 times a year every year. A friend called in when it was cooking and loved the smell so much waited until it was finished and has gone home with a jar, I very much doubt that she is going to wait a month to try. In fact my daughter has just eaten it warm from the pan with some cheese and really enjoyed it.

Sashabell10's picture

I just finished making my second batch , can't wait to have some . First batch given as Xmas presents , so delicious I was sorry I only kept 2 small jars for myself, all of which was consumed over Xmas . I followed the recipe exactly , used a preserving pan and found it probably only took 50 mins for final boil after adding sugar . Will be making again

catgbcook's picture

I didn't get chance to make this in time for Christmas and have just made my first batch today. It's the first time I've ever made a chutney so only made a half batch this time.
I found the instructions easy to follow but took a little longer to thicken up about an extra 20 mins. I did blend the chutney up a bit at the end as I don't really like it too chunky.
This will definitely be a repeat cook recipe in my house as had to stop my husband eating out of the pan when it was finished! Definitely making a huge batch for next Christmas!!

SazzleSmith2013's picture

This chutney is the best! It's gone down a storm with my friends & family who had home made hampers with this in, I left us with a large jar & since opening it on Boxing Day it's nearly all gone! Amazing!! This will be a throughout the year staple in my house now! I think I will make it next time with sweetner rather than sugar & see how it turns out to make it a bit more "slimming" friendly!!

MealoL's picture

What an absolute success! Excellent flavour, with a just a kick without being overwhelming in heat. This will be kept and repeated! Thank you

gordge's picture

made this last night, adding a cinnamon stick to the mix and using chilli flakes instead of cayenne as I didn't have any. The chutney came out fantastically and was easy to make, hopefully it will go down a treat on boxing day.
It left the kitchen smelling lovely and christmassy by the end!

ramc's picture

The only problem with this recipe is that the chutney is too easy to eat- we made it as christmas gifts, aren't big chutney fans in general but are going through this super fast. Goes great with cold meats or even to jazz up a simple sandwich. I was also a bit worried initially as it smells like a sweet and sour sauce when first made but matures beautifully even only after 4 weeks- I doubt ours will get the chance to mature much longer!!

Emmafe's picture

I have made this receipe about 8 times now and never fails. People compliment me and ask when I will be making more. Two main comments I would make. It might be a little spicy for some peoples taste so put in less cumin. The liquid reduction at the end takes much longer then stated. I would say it took an hour and ten minutes. Is a long process but worth doing. I made some for Christmas time and will give as part of the hampers I am making. Makes 4 normal sized jam jars per batch. I also use red sweet tip peppers as thought they had more flavour.

ladyl1's picture

Made this recipe today, first time I've ever made chutney and feeling really chuffed as never thought I could make it before! Is lovely I'm impressed.

fionabaldwin's picture

I made this exact recipe last year as Christmas gift and it was a huge hit. Made another 8lbs of this last night with a few tweeks. Used passata instead of fresh tomatoes, added 1in piece of grated fresh ginger. Reduced the coriander by half and added some smoked paprika and cumin instead. Also used soft dark brown sugar and red wine vinegar in same amounts listed above. The result was even better than last year's batch. It was very smooth and mellow, not at all vinegary. In fact, I ate some of it with cheese and crackers already!

jennydaisy's picture

Thank you - what a great idea! - I shall do as you've done

Catmellor's picture

Amazing! Made it last night and already tastes fantastic, now in the pantry until Christmas. Hopefully my Catalan neighbours will enjoy my homemade Christmas presents! I found it needed to boil for much more than 30 minutes at the end. More like 2 hours but it's worth it.

vaszi81's picture

I made a mistake I wanted to rate 5 stars!!!!!!!!!!!!!!


Questions (26)

turkishjelly's picture

Are the paper jam covers essential? I want to use clip-top kilner jars, and on their website it says once filled with the chutney they need to be boiled for 30 mins to make the vacuum seal. I am unsure whether I can boil them with the jam covers. Thanks.

goodfoodteam's picture

Hi there, 

They stop any oxygen getting into the jam so are advisable if you want to keep it for a while.

Best wishes. 

Biggnz's picture

I inadvertently used 200 rather than 300ml of vinegar - all other ingredients correct. Any risk that the PH will be too high, with a risk of bacterial growth?

goodfoodteam's picture

Hi there, 

Using 200ml of vinegar is fine, don't worry.

Best wishes. 

gardinergal's picture

How long will this keep for unopened in the cupboard please (after the 4 week maturing period) and how long after opening in the fridge? Thanks

goodfoodteam's picture

Hi there, 

Unopened the jam will keep for up to a year in a cool dark place. Once opened, keep refridgerated and use within 1-2 weeks. 

Best wishes. 


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