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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30th Sep, 2013
I made this last year for Christmas presents and it went down really well. This year I used up my green tomatoes (instead of buying ripe ones) and a marrow (in place of the aubergine) and it's come out just as lovely so it's a great recipe to use up leftover veg this time of year! Highly recommend. It does take longer than half an hour to cook down properly though, I left it for about two hours this time.
alanjns's picture
29th Sep, 2013
I have just made this and, as there is just the two of us, I halved the quantities of the veggies and left the spices the same as stated. It smells great and mine reduced really well. Looking forward to trying it in a month. I was expecting to get around 3lbs of chutney but I got three 235g jars.
alanjns's picture
27th Oct, 2013
Well it's been a month and I've just opened a jar for a sneaky pre Christmas taster! It's great, if I do say so myself! It has a lovely, spicy after kick. Doesn't blow your head off though, now wishing I hadn't halved the quantities!
18th Sep, 2013
Made this as a gift last christmas, since then i have had to make batches every few months as my husband (who has always hated all chutneys) gets very upset if we run out. I know its a christmas reciepe but it tastes great on burgers over the summer too. Definitly halve the cayenne pepper unless you like your chutney to have a kick.
15th Sep, 2013
Amazing! Just made a batch today, perfect for Xmas! Had to keep a jar to eat straight away as my husband couldn't wait 4 weeks. I did half the cayenne paper as advised, but still has a good kick to it. Highly recommended.
3rd Aug, 2013
This is perfect not just for Christmas but all year round! I have made three batches of the chutney and as soon as I have made them my family have put their orders in. Would certainly recommend
5th Jan, 2013
lovely tasting chutney and easy to make. added a little less cayenne after reading previous comments.
1st Jan, 2013
Highly recommended. Been making this chutney for past 4 years now. Very easy to make & very popular with friends & family alike. A jar as a christmas pressie is now expected by all the family!!! Agree with other comments - it does need much longer than 30 minutes to reduce down. Like the idea of a swig of balsamic - will have to give it a go next time!!
16th Dec, 2012
This was my first attempt at making a chutney and I'm not disappointed with the results. It is absolutely beautiful! Having read in some other reviews that the cayenne can be over powering, I was a bit worried about using the full amount listed but did so to be true to the recipe. I tried some chutney before I put it into jars and it was quite spicy but now five weeks later I can safely say it has mellow and is just a lovely kick to a beautiful chutney! Delicious!
9th Dec, 2012
I have only just got round to making this :( . The recipe suggests leaving it for 1 month, has anyway left it for less time and do you think it will be 'ready' for Christmas?


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