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.
pepperpotty1981
26th Oct, 2014
5.05
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
15th Sep, 2014
Came out very well and went down well as Christmas presents. will be making again this christmas
A Teresa C
24th Jan, 2014
5.05
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
17th Jan, 2014
5.05
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
3rd Jan, 2014
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
31st Dec, 2013
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
17th Dec, 2013
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
14th Dec, 2013
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
12th Dec, 2013
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
7th Dec, 2013
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.