Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(114 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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9th Aug, 2016
I make this every year and my family love it. It works with cheese, cold's just fabulous! If I stick to the recipe exactly I manage to get 2 medium and 2 small kilner jars so I think the end quantities are a bit off. It also takes a lot longer to reduce down but you dont really need to keep an eye on it until the end so just let it bubble away while you get on with other things. I've just finished making this year's Christmas batch and have used smoked paprika as per someone's, further down, recommendation.
19th Mar, 2016
I made this beautiful chutney and put it away to mature for 18 months. Now it is the most fabulous spicy, delicious chutney ever. I recommend leaving it to mature x
10th Dec, 2015
I made this the other night and it was fairly straight forward. Just keep stirring when you first put all the veg in and when reaching the very end. It took a long time to reduce enough to get it into the jars. I stuck to the recipe exactly and I just managed to fill 9 x 190ml jars so I made 1.71 litres. Hoping everyone will like it at Christmas.
29th Nov, 2015
I've just made this chutney for the first time. Despite all suggestions, I found it very difficult to stick to the recipe to the letter... i put a bit more of the veg and tomatoes in than specified. It makes a lot less than specified - I had 24 280ml jars to fill with chutney. I doubled the recipe to make about 5kg - as specified (which should fill around 17 jars, if the quantities are right). However, I have only filled 11 - so the quantities are a bit off. It is absolutely delicious - but i would be careful of adding all that cayenne pepper. I like spicy food, but WOW. Because I doubled the recipe, I ended up adding around 4tsp of cayenne pepper and it really blows the head off! I also used (as someone else suggested) Italian chopped tomatoes rather than fresh ones. It took me around an hour to prep all the veg so not having to prep the tomatoes as well was really helpful! The timings - It has taken me the best part of 2 days to make. Once i started to reduce the mixture, it took the best part of about 3 hours to reduce. Yes, i doubled it so there was more liquid, however it did take a lot longer than expected. It should be worth it (i hope!) as i'm making these as gifts. Delicious and spicy, but took a long time to make less than I hoped!
16th Nov, 2015
Just made a huge batch of this ready for another Christmas. This has become a firm family favourite, they're all asking for it!!! Follow the recipe exactly for best results, although i do find mine takes a lot longer to thicken :)
4th Nov, 2015
I make a batch at Christmas time as these make excellent gifts. However, this time I chose to work smarter, not harder and it saved me a lot of prep time (and money too!) especially as I double up on all the ingredients. This time I used Tesco’s frozen diced onions, frozen sliced mixed peppers and 2 large cartons of Italian chopped tomatoes – all other ingredients were freshly prepared. Tastes better than previous batches I’ve made before – I’m sure it’s the Italian tomatoes :-)
26th Oct, 2015
Made this over the weekend, and had a little taste which I liked. All seemed good, and bottled it up, but once cooled it looks a bit funny in the jars. Can it be reheated to thicken it a bit more?
robets746d's picture
15th Oct, 2015
Third time making this recipe. Used smoked paprika this time- delicious!
princessdaisy's picture
17th Oct, 2015
What an excellent idea, thank you.
18th Jan, 2015
This recipe went down really well as gifts last Christmas. You really do have to follow the recipe to the letter to get the best results. Mine wasn't a particularly thick chutney, but I have nothing but compliments from colleagues about it.


goodfoodteam's picture
20th Nov, 2014
It will make about 12 jars, thanks.
17th Nov, 2014
Mine did about 4 8oz jars
4th Dec, 2013
Can you use passata in place of fresh tomotoes?
goodfoodteam's picture
18th Dec, 2013
Hi Fiona,We would suggest sticking to fresh tomatoes as passata will change the consistency.Best wishes. 
10th Nov, 2013
Try again. In what liquid are the ingredients simmered given that the vinegar is supposed to go in later?
goodfoodteam's picture
18th Dec, 2013
Hi there, The vegetables will give off liquid while cooking, especially the tomatoes.
17th Nov, 2013
Literally just making this now and had the same question. Soon realised that the liquid comes from the juices in the vegatables, just pop on the lid as the recipe suggests and it soon starts to fill up.
9th Nov, 2013
Try again - what liquid is used to simmer the ingredients given the vinegar goes in later?
9th Nov, 2013
Why can't I post a question?
9th Nov, 2013
In what liquid are the ingredients simmered given that the vinegar goes in later?


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