Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(109 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)



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 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 (197)

-ruth-'s picture

I am cooking this as I add this comment! So far so good, the recipe is very easy to follow and when I tasted it it seemed good. Very glad user comments mention how it needs to be boiled longer then 30 minutes to get a chutney consistency, I was beginning to get worried!

nnnicky's picture

im on to the last stage just watching it thicken up, used smoked paprika, and will bottle these up for christmas, cant wait, smells amazing!!!!!!

parryade's picture

This was my 1st attempt at making a chutney. I made two kilner jars full last weekend and eagerly await the results around the 26th December!
I may have been a little over enthusiastic with the cayenne pepper though as it brought a tear to my eye when tasting! Hopefully it will calm down a tad prior to offering it around at the Boxing Day gathering..............

cstringer84's picture

made this last year and a christmas present for my chutney mad family and they loved it. made it again this year - it took about an hour to get the right consistancy, but got there in the end!!!

danielm's picture

Fabulous recipe, although we had to simmer it longer than the recipe stated to get the consistency. We have just opened our first jar and it is nearly gone already.

beatlebabe's picture

this was my first attempt at chutney but had been wanting to find a recipe that was 'just like my nan used to make' and i think i've found it !! I left out the aubergine as i don't like it and also i don't remember my nan's having it in. I managed to get two and a half homepr1de jars out of the mixture. Can't wait to taste it !

ahornsby's picture

I'm going to make this for Christmas this year but have a couple of question if there is anybody that can help???

1. I have plum, cherry and beef tom's that are coming to an end in the garden so can i use them all or should it be the same type

2. can i add preservates to make the chutney last longer and how long will it last with or without

3. What does seal the jar mean

As you can tell this is my first chutney making experience...but love trying new things!!!

Thank you!!

russellxena's picture

The best chutney ever! I made this as part of christmas hampers for parents last christmas and they are all desperate for more, need to make doulble this year!

kentyswife's picture

hi new to the site i am am just about to ambark on making my very 1st chutney, saw this one and thought WOW! Can't wait to see how it turns out, now off to ask for jam jars from neighbours.

rudicarter's picture

I was wondering approximately how long this will keep once ready? Just wondering so i can pout the best before date on labels.

sarahlou321's picture

I made this as Christmas presents and everyone loved it. I still have some left in the fridge, it keeps well and just gets better over time. I used courgettes instead of aubergine and this worked really well!

teresahall's picture

Have just had to make another batch of this wonderful chutney, as my husband was gutted when our Xmas batch ran out. It really is the best chutney ever, and we love the heat the cayenne pepper gives. Hope this batch lasts til our tomato glut in the autumn.

sixtrees's picture

I made this for Christmas 08 and in the last month I've had to make 3 more batches! it's gone down so well!
A friend who is a huge fan of "a well known pickle" has ditched it for this! he has it on everything!!!
I only use 1 teaspoon of cayenne although the spice does calm down as it matures and I add 2-3 tablespoons of tomato puree too.
It takes much longer to reduce down to chutney consistency but is well worth it!
My house will never smell the same again!! :)

mookymoo's picture

This is gorgeous! A lot of chopping but totally worth it, will be making some more soon

annagr's picture

I made this chutney in October using left over vegetables from my garden. It was easy to make and absolutely delicious. Will grow extra vegetables this year to make a double batch in the autumn.

hellsheaven's picture

I made this and a tomato chutney recipe to give away as presents at xmas. This was by far the most popular out of the two. The cayenne pepper gives it a nice twang and the flavour is lovely. This will be a regular with cheese and biscuits from now on.

kellyhaynes's picture

Fantastic!!! I made this as gifts and for the home. It was really well received. Definatly an annual thing now!

thegail's picture

i love this recipe -v popular with family and friends as gifts.
As aubergine isn't popular with everyone I usually omit the aubergine just use all mixed peppers instead - is also good with butternut squash in...I like the heat so keep to the 2 tsp of cayenne and sometimes use brown sugar and a swig of balsamic...

christamillar's picture

My first attempt at chutney making and all went well. I chopped everything in a food processor on pulse setting. I simmered it for 40 minutes and then took the lid off the pan for the next 20.
It then took 35 minutes to get to the required consistency.
Given the comments I reduced the cayenne pepper to 1 tsp and still find it hot enough!! I also added 2 tbs tomato puree to intensify the colour.
Can't wait to try it in a month!

01884goffey's picture

I have been making this recipe ever since it was published, went to make it this year and have lost magazine !!(always meant to cut it out and put it in scrap book )Thank goodness for this website.Usually makes about 6 /7 jam jar size and makes great presents, although I am thinking of putting into smaller jars this year to keep more for ourselves !


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