Menu
Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

Takes about 2½ hours

Moderately easy

Makes about 2.5kg/6lb
A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Nutrition and extra info

Nutrition

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

Ingredients

  • 900g 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)

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 700g onion, peeled and fairly finely chopped, by hand or in a food processor

    Onion

    un-yun

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

  • 4 fat cloves garlic, crushed

    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

    pa-preek-ah

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

  • 2 tsp cayenne pepper

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (193)

fionamcg's picture

A fair bit of prep, but really worth it - delicious all year round. Everyone who sampled this chutney loved it!

chocolatequeen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous. Made it October time and followed receipe exactly. Only recently started making chutneys and tried this as it had such good feedback. Served it with chicken liver pate as a starter on Christmas day & everyone loved it. Its also great with cheese, cold meat etc We have already gone through all the jars we had and so I am planning on making more. Don't limit it to Christmas! Personally I think it would be a nice barbeque relish

fayscafe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great- as good as branston (but different!). I live abroad and miss chutney. This was a real pleaser. I will be making during the year for the summer too.

emmy5blue's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this as Christmas presents this year and the praise I got was amazing - everyone friggin loved it! Make this now, not just for Christmas as it's super awesome and goes with so much. I particularly enjoy it with some coarse Ardennes pâté and homemade melba toast - yummy!

A Teresa C's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for Christmas and gave most as pressies. I am sorry I didn't keep more for ourselves, my teenage daughter, who wouldn't even taste other chutneys has "discovered" this chutney, loves it and has it with everything. We are already using the last jar, so I bought the ingredients for a second batch this morning. I read the reviews and only used half the quantity of cayenne, thought it was a bit mild flavoured and will add the full amount when I make another batch tomorrow.

cathasle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oops forgot to put rating

cathasle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe was do easy to make and friends/family all said it was lovely when I gave it out as xmas presents. I will deefinately be making this again

debbiehill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely! I made this chutney to give to my friends and family for christmas. The recipe filled about 10 small pots and was very tasty...I only wish there was more left for me.

Maybe I'll make a double batch next year!

dawncopland's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made half portion of this as was worried that I'd have chutney hanging around for months. Made 3 jars for Christmas. Mine lasted 3 days and have already had e-mails from the friends I gave the other 2 jars to, requesting more. Absolutely delicious.

tyejersey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was my first attempt at making chutney and it was a real success. It took longer to cook than the recipe suggests and I used half the cayenne pepper suggested. The result was a rich and succulent chutney that was perfect for Christmas cold cuts and yummy with cheese toasties afterwards.

katieb_80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the BOMB! so good...perfect pressie.

Thanks GF

greatgallah's picture

Having read the reviews I was careful with the cayanne and now, 3 weeks later, I have tried it and found it too bland. Anyone any ideas as to how I can now spice it up or will I just have to live with this batch and add a bit more next time?

catherinegarner's picture

I am completely new to making any sort of Chutney, but thought I'd give it a go this year. I just wish I had read the comments before hand to know that others had also found that it took longer to turn into a chutney consistancy too. I thought that I must have done something wrong, as after 40 minutes it was still quite watery and runny, so I added some plain flour to try and thicken it up a bit, which thinking about it now was probably a really stupid thing to do, (but it was almost 11.00pm at the time and I really wanted to get to bed!! :)) Therefore, could you please tell me if it will still be o.k to eat, or because of the flour I am likely to poisen most of my family and friends if I give it to them for Christmas!! Hohoho !! Hope somebody out there is able to answer my question? Many thanks! :)

vickyc82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for the first time yesterday and the bit I tasted as I was putting it in jars was lovely! Can't wait to try it again in a few weeks. Really easy to make but it did take a lot longer than the recipe said. Made a jar for us and several others as gifts.

vickyc82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for the first time yesterday and the bit I tasted as I was putting it in jars was lovely! Can't wait to try it again in a few weeks. Really easy to make but it did take a lot longer than the recipe said. Made a jar for us and several others as gifts.

sallyc310's picture

Just made my second batch of this in a week.
it seems to have thickened up a lot faster this time round. the only thing i did different is not put the lid on the pan during the whole process.

rutharama's picture

hi just n the process of making htis lovely chutney did cut down on the cayenne, also agree that there is a lot of liquid so i added a handful of red lentils which have absorbed a lot of the liquid and then have disintergrated and asn't changed the taste and cut down on about an hour of simmering time.

jennib26's picture

I want to make this now for chirstmas, will it be ok with 3 weeks maturity, and how long does it keep for? Sounds delish!

flutterpillar76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have enjoyed reading through the comments. I am about to try this recipe this w/end after a miserble attempt at another recipe by a big named chef that just failed!!! I look forward to this one and hope it turns out as everyone says it will. :o)

lisaliggett's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make. Followed advice about cayenne pepper and only used 1 tsp. So far just the right amount of kick. Took about 45mins to get right consistency. Looks really pretty and tastes delicious. Will make lovely xmas presents.

Pages

Questions (22)

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 ask a question about this recipe…

Pages

Tips (0)

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

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.