Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(113 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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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.
ladyl1
6th Dec, 2013
Made this recipe today, first time I've ever made chutney and feeling really chuffed as never thought I could make it before! Is lovely I'm impressed.
fionabaldwin
5th Dec, 2013
I made this exact recipe last year as Christmas gift and it was a huge hit. Made another 8lbs of this last night with a few tweeks. Used passata instead of fresh tomatoes, added 1in piece of grated fresh ginger. Reduced the coriander by half and added some smoked paprika and cumin instead. Also used soft dark brown sugar and red wine vinegar in same amounts listed above. The result was even better than last year's batch. It was very smooth and mellow, not at all vinegary. In fact, I ate some of it with cheese and crackers already!
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?

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