Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(114 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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31st Oct, 2012
To date over the last 3 yrs I have made upward of 100 8oz jars for friends and family . I also make Delias and Nigellas Xmas chtneys but none compare with Mary,s . The overall time for preparation and cooking given as 2 1/2 hrs is a little short . The cooking time to evaporate the surplus liquid given as 30 mins is more like 1+ hrs . The figure of approximately 6 lbs of chutney for the recipe I have also repeatedly a little too much more like 4 1/2 lbs . Apart from that the chutney is brilliant and I cant wait till next xmas to start again Don S
20th Oct, 2012
Just made this today (Oct 20th)to mature for Christmas (if it hasn't been eaten!). I first found this recipe in BBC Good Food magazine some years ago, I have made it every year since! Its delicious with cold meats and cheese, its a bit different from the usual chutneys. Personally I add a little more spice usually in the form of chilli flakes.
13th Oct, 2012
Just made half the quantity of this, had a quick taste before it went in the jars, I think it's going to be good! I found the cooking times in the recipe ok, but I guess it would take longer for the full quantity. I also cooked the vegetables with the lid off at the beginning like someone here suggested, which might have helped. Looks a bit horrible initially but by the end it looked more chutney-ey, like the picture. If you're short of jars (I don't normally make chutneys/jams so I don't keep them usually), sainsburys do basics lemon curd in a jar for 22p, cheaper than buying just a jar!
3rd Oct, 2012
Forgot to rate
3rd Oct, 2012
Just finished this recipe, my first chutney. Had a quick taste and really pleased, now away in the cupboard for Christmas hampers. The 30mins tho I found way out took mine about 1.20mins, did speed up however when input the lid on.
30th Sep, 2012
Made this last year and OMG! Fab and easy. Made some as gifts for family and will do again this year. Our jar lasted less than a week!
26th Sep, 2012
Making this chutney has become one of our family tradition. It's so good we have used as part of Christmas Hamper gifts in kilner jars and goes down a treat. It did take longer to cook through and has got quite a kick to it. Our favourite chutney!
16th Sep, 2012
fantastically easy to make and delicious to eat x
11th Sep, 2012
I'm about to make this chutney, but want to know if anybody has reduced the amount of sugar and by how much, as I don't like things to be too sweet. Also can it be left to mature for 3 months? and how long does it last once opened? (or does it not have a chance to go off!!) I would be very grateful for some feedback. Thank you
A Teresa C
9th Aug, 2012
To REMCC, I have now made this chutney three times in the last year, planning on making more over the weekend, between Lidl and Aldi all the ingredients are on special offer this week. I don't like green peppers either and make up the 900g of peppers and aubergines with whatever combination I have, so far it has turned out great every time. I always use some yellow or orange peppers, we prefer the flavour and colour.


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