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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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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.

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Comments, questions and tips

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jennydaisy
6th Dec, 2013
Thank you - what a great idea! - I shall do as you've done
Catmellor
27th Nov, 2013
Amazing! Made it last night and already tastes fantastic, now in the pantry until Christmas. Hopefully my Catalan neighbours will enjoy my homemade Christmas presents! I found it needed to boil for much more than 30 minutes at the end. More like 2 hours but it's worth it.
vaszi81
27th Nov, 2013
I made a mistake I wanted to rate 5 stars!!!!!!!!!!!!!!
vaszi81
27th Nov, 2013
I just made this chutney today , taste really good!!!!! It's a bit hot i think one tsp cayenne pepper would've been enough. I used 8 jars ( 8 oz ) And the cooking time is way longer!!!!!!!!
HILTY
25th Nov, 2013
This is fantastic and I don't usually like home made chutney. I used marrow instead of squash , but used the other ingredients as written. The heat was just right, like a medium salsa but tastier. Would recommend for presents as well as home use.
vaszi81
22nd Nov, 2013
How many jars does it make , and what size?
GrumpyofEssex
9th Nov, 2013
If following the recipe above, what liquid have you all used in which to simmer the ingredients given the vinegar goes in later?
charli_cherries
17th Nov, 2013
Hi GrumpyofEssex, I thought the same as you, but hoped that the high water content of the vegetables would be enough. Luckily it was! You definitely don't want to go adding anymore water as it does take a lot longer to simmer down than stated. Also this made 5 Tesco Value Lemon Curd sized jars for me. (22p a jar, bit wasteful but so much cheaper than buying Kilner!)
Kirky88
16th Nov, 2013
I'd like to know this too why doesn't it say?
heatherheidi
19th Oct, 2013
Have just made this for the first time and it tastes great already! It does take a while longer to cook down but I think I might be making some more before Christmas! thanks for tip re using marrow, as I have just got a big one to use up. Lovely tangy chutney, and I cannot wait for it to mature.

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