Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(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


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


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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?
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?
7th Dec, 2012
Soooo I made a big batch of this last night, super easy to make once the prep was out of the way, and really cheap as well, so great for anyone doing as xmas gifts! Quick question to those who have made previously, does the "kick" die down during the 1 month maturing period?? I had a taste before jarring up and booooooy did it pack a punch.. I had to double check and remember which spoon I used to add the cayenne because I was worried I'd done 2 tbsp instead of tsp.. But nope, defo did the right amounts. Anyone else find that it was super spicy?? I dont mind because I like spicy foods, but i'm giving this to my Nan for xmas! Dont want to blow her head off! Ha!! Thanks for you help :)
4th Dec, 2012
Hello, I've just stumbled across this recipe, and now can't resist making this as Christmas presents. But do you know if it really needs the full month to mature? Or is 2-3 weeks long enough? Thanks, Sally
3rd Dec, 2012
I Loved this recipe, i made it for the first time this year and will be making it every year from now on. I have a question though - How did you store the chutney after making it? it says to store in a cool dark place but i was scared to store in my cupboards in case it went off! I labelled mine and bought some gingham material to put on top! I made 2 batches each making 6 jam jar sized jars. I'm almost ready for Christmas now.
2nd Dec, 2012
sorry, should have added to my previous comment, I managed to fill 7-8 approx 235g jars (the small ones you tend to get mint sauce in) both times :) as my first batches were a last minute thing, i bought supermarket own brand condiments at 22pence each(and will use in other recipe's!), and emptied the jars out! having tasted it, i'm sure I'll get the jars returned for a re-fill next year!!
2nd Dec, 2012
i love this recipe! i tried it yesterday, and it was really easy - and even tasted amazing as it was cooling down with out evening meal! in fact, we loved it so much that we made a second batch today!! in today's, I added a little more sugar, and held back a bit on the cayenne pepper as my fiance prefers a sweeter taste - both have turned out really nice though! I didn't find the same issues as some other people seem to have, the times were pretty much spot on. I used a 40cm high sided / wide based wok/frying pan type though, so there was a decent amount of heat surface, and plenty of top surface for reduction. it worked really well! I can't wait until Christmas to try them both once they've matured a little :)


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.