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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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 :)
1st Dec, 2012
I don't know if I rated this last year, but I'm back again to make this year. Amazing recipe and well received as a gift. I even had to break into my own stash! Well worth it!
21st Nov, 2012
i made this last year as Christmas gift for friends and family. its scrummy, it goes very well with cold cuts on boxing day. I'm making double the quantity this year as it was so popular and i would like some for me too this time. Does take much longer to make than the recipe suggests though.
17th Nov, 2012
My oh my! This is my second batch of this fantastic chutney and I only made the first batch last week!. The smells were amazing and I know if it tastes as good as it looks in the jar it's going to be absolutely amazing. It will definately become a regular thing in our home and as soon as the jars start wittleing down in the larder I'll be off to the shop to get more ingredients. Well done Mrs Berry X
13th Nov, 2012
I made this the other day to add to Christmas hampers. A very easy chutney recipe which tasted delicious even before maturing. Mine took about an hour from the point of adding the vinegar to be at chutney consistancy. Also if it helps those questioning the quantities, mine filled 4 jam jar style jars with a little left over for "testing" straight from the saucepan!


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