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


  • 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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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!
12th Nov, 2012
One of my all time favourite recipes for chutneys...always make it...and my friends and family just can't get enough. I only get one complaint...I don't give them big enough jars of this! lol
11th Nov, 2012
I have just made this and it makes around 4 x 1lb jars. I just wish after having a sneeky lick of the spoon at the end of the cooking process I had made double the ammount. Seriously strong and kicking chutney. Can't wait to give as prezies this year along with some pickled onions and mincemeat. (All homemade of course)
11th Nov, 2012
I made this for Christmas gifts last year and it went down so well so I'm making it again this year.
11th Nov, 2012
I make this every year for all and sundry! Its a fab recipe that always go down a storm with my friends and family....It does as others have stated take alot longer than 30mins more like 2hours...Well worth the effort though..:)
4th Nov, 2012
Just made this for Christmas. Was relatively easy to make, lots of ingredients to begin with but it doesn't go far. Couldn't believe the amount of liquid produced from the peppers onions and tomatoes! Will probably make another batch. I halved the cayenne in this batch according to others reviews but may put the 2 in the next batch. Looking forward to trying it at Christmas.
3rd Nov, 2012
first time making this chutney and found it very easy i left the veg chunky so they wouldn't break down. i added a chilli and 1 tsp of cayenne and its got a lovely bite to it. after adding the sugar ect it took about 45-50 mins to get it to a lovely thick syrupy texture. made about 7 varied sized jars!!! oh i also did a white wine red wine and balsamic mixture cause i didnt have enough ww vinegar!!


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