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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robets746d's picture
24th Nov, 2014
First time making chutney by myself. I only seemed to be left with 3 and a half jars. Perhaps I'm doing something wrong?! Delicious!
23rd Nov, 2014
I've just popped this wonderful chutney away until Christmas, but not without saving a tiny jar for myself now! This recipe worked beautifully, the prep was time-consuming but easy and worth it. I left out the aubergine and used a tad more onion and pepper, and as for the cayenne pepper I went with 1 1/2 tsp after reading other comments, which was perfect. This chutney is fairly sweet, but no more than a shop-bought one, and the spices are perfect. I left the lid off for the first boil which meant that the final boil was much quicker- about 45 mins. I managed to make 3 quite big jars, which were just recycled ones that I'd saved. You do have to be really careful on the final boil not to burn it, which is what I did, but I quickly rescued it and put it in another pan, and it was fine, I just had to spend a while scrubbing the original pan! A really great recipe, which I'm sure the whole family will love when they receive it as presents on Christmas day!
22nd Nov, 2014
I liked the recipe but wouldn't call it outstanding. Used half the cayenne suggested. The final boil is over an hour. I would also recommend making more than the recipe suggest as it is quite a long process for only 4 jars.
13th Nov, 2014
Forgot to rate it
13th Nov, 2014
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.
3rd Nov, 2014
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
31st Oct, 2014
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!
28th Oct, 2014
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!
26th Oct, 2014
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.
15th Sep, 2014
Came out very well and went down well as Christmas presents. will be making again this christmas


9th Nov, 2013
Given that the vinegar goes in later, in what liquid are the ingredients simmered?
6th Nov, 2013
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
18th Dec, 2013
Hi there, They stop any oxygen getting into the jam so are advisable if you want to keep it for a while. Best wishes. 
15th Oct, 2013
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
18th Dec, 2013
Hi there, Using 200ml of vinegar is fine, don't worry.Best wishes. 
25th Sep, 2013
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
18th Dec, 2013
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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