Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(112 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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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.
11th Dec, 2014
This is a great recipe. My family loves Mary Berry's recipes. Tried getting my hands on the jars in the picture but they aren't very good for hot filling. If you want your chutney to last and look amazing buy some Le Parfait jars as they are the best. I found this great company selling them cheap for Christmas - amazing as gifts too -
6th Dec, 2014
I have never made a chutney before and found this recipe really easy to follow. I added twice as much cayenne chilli powder just because we like a lot of spice and for me its just the right balance of spice and sweetness..The end product has turned out very well! Great sticky consistency. Extremely tasty, will definitely be making it again:-)
2nd Dec, 2014
I am very very grateful for all the reviews on this chutney and I am very very sorry to have to write a tepid review on Mary Berry's Christmas Chutney. I know how many people rate it and I am sure my effort will be fine (fingers crossed!). But as so many people have said it takes absolutely AGES to reduce, 30 mins turned into 2 and a half hours (I fully accept the pan I was using was probably not the best shape). But I was beginning to despair. It also made me wonder if Mary Berry has actually made this chutney herself or has simply put her name to it? By the time the liquid had reduced, so had the contents so it absolutely did not yield 6 lbs. I managed to fill two 1lb kilner jars, and two small jars that once contained mint sauce or something like that. So I now have four of the cleanest, most sterilised 1lb kilner jars in existence with nothing to do!! It would be good to hear from Mary Berry herself but am quite certain she has better things to do than pat me down!!
2nd Dec, 2014
I have just finished making some. I know already that it is going to taste lovely once stored, but I DOUBLED the recipe and only got 6x 500ml Kilner jars. I wasn't even able to fill them to the brim either. Bit of a shame because of all the work involved. I will have to do another double batch to get what I originally wanted.


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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