Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 900g tomato
    Tomato

    Tomato

    toe-mart-oh

    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)
    Peppers

    Pepper

    pep-iz

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 fat cloves garlic, crushed
    Garlic

    Garlic

    gar-lik

    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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp cayenne pepper

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Cookadoodledo
29th Nov, 2015
3.8
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!
Claire_coll
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 :)
shereen82
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 :-)
colin1429
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
robets746d
15th Oct, 2015
5.05
Third time making this recipe. Used smoked paprika this time- delicious!
princessdaisy's picture
princessdaisy
17th Oct, 2015
What an excellent idea, thank you.
sarakay63
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.
shinjinku
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 - https://shop.rawlingsbristol.co.uk/
Hayleybobs91
6th Dec, 2014
5.05
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:-)
Bird
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!!

Pages

goodfoodteam's picture
goodfoodteam
20th Nov, 2014
It will make about 12 jars, thanks.
Selinarp
17th Nov, 2014
5.05
Mine did about 4 8oz jars
fionabaldwin
4th Dec, 2013
Can you use passata in place of fresh tomotoes?
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
Hi Fiona,We would suggest sticking to fresh tomatoes as passata will change the consistency.Best wishes. 
GrumpyofEssex
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
goodfoodteam
18th Dec, 2013
Hi there, The vegetables will give off liquid while cooking, especially the tomatoes.
jamiesleigh
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.
GrumpyofEssex
9th Nov, 2013
Try again - what liquid is used to simmer the ingredients given the vinegar goes in later?
GrumpyofEssex
9th Nov, 2013
Why can't I post a question?
GrumpyofEssex
9th Nov, 2013
In what liquid are the ingredients simmered given that the vinegar goes in later?

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.