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

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 900g tomato
    Tomato

    Tomato

    toe-mart-oh

    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)
    Peppers

    Pepper

    pep-iz

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 fat cloves garlic, crushed
    Garlic

    Garlic

    gar-lik

    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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp cayenne pepper

Method

  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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thisisnatty
20th Nov, 2017
Made this a few years back and received a lot of compliments so made it again today. I got 850ml
Dot Cotton
11th Jan, 2017
5.05
Made a batch of this for Christmas presents about 2 weeks before Xmas. I received great compliments about it. Only openEd my own pot last night & it's gorgeous! Will definitely be making it again next year albeit a bit earlier to let the flavours really mature
bullhespy4
11th Dec, 2016
This is lovely but I agree with the comment below that the cayenne makes it v v hot. That's OK for me but it's a bit of a risk for a gift, unless you know the recipient is chilli nut. Next time, I would put in 1/4 tspn of cayenne only then I think it would be to everyone's liking.
Dot Cotton
5th Dec, 2016
5.05
Just put away my jars of chutney & had a little taste with a cracker & some cheddar...mmmmm gorgeous! Didn't have any cayenne pepper so put in 1 tspn of chilli flakes & it gave it a bare hint of spice. Will make it a bit earlier next year to mature longer.
MatildaSK
13th Nov, 2016
3.8
This is my second time making this delicious recipe and i have found that adding the salt to the vegetables crom the start and uncovering the pan for the second half of the simmering brings the final cooking time down somewhat.. however do plan closer to 3 hours from startbto finish! I have also only made half the expected jars so dont hesitate to double the amounts if you are relying on this for Christmas presents!!
clumsmum
24th Oct, 2016
5.05
I make this every year as part of family hampers - it is absolutely delicious. I find ALL chutneys take longer to simmer than stated despite investing in a Maslin pan, I just keep an eye on it and simmer until less watery and thickened, stirring often to prevent sticking
kizzyliddington's picture
kizzyliddington
12th Sep, 2016
5.05
My first time making chutney and have now popped away until Christmas time! I found that it took a lot longer to reduce than the timings suggest, closer to an hour than only 30 minutes. I bought 9 150ml Kilner Jars but only managed to fill 6 but i had a little taste and its delicious. Will definitely make this again and will try with smoked paprika!
GreyMalkin
9th Aug, 2016
5.05
I make this every year and my family love it. It works with cheese, cold cuts...it's just fabulous! If I stick to the recipe exactly I manage to get 2 medium and 2 small kilner jars so I think the end quantities are a bit off. It also takes a lot longer to reduce down but you dont really need to keep an eye on it until the end so just let it bubble away while you get on with other things. I've just finished making this year's Christmas batch and have used smoked paprika as per someone's, further down, recommendation.
fluffysmum
19th Mar, 2016
I made this beautiful chutney and put it away to mature for 18 months. Now it is the most fabulous spicy, delicious chutney ever. I recommend leaving it to mature x
staceystoke86
10th Dec, 2015
I made this the other night and it was fairly straight forward. Just keep stirring when you first put all the veg in and when reaching the very end. It took a long time to reduce enough to get it into the jars. I stuck to the recipe exactly and I just managed to fill 9 x 190ml jars so I made 1.71 litres. Hoping everyone will like it at Christmas.

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retiredteacher
9th Dec, 2016
I am above to make this chutney but just discovered i haven't any paper pot covers. Will this affect it or is there an alternative way of sealing the jars?
kjozzie
23rd Nov, 2016
Made this yesterday, but have a few concerns now: Im a newbie to the preserving world so launched into this recipe without looking at the technique very much before hand, so I'm not sure I've done enough in the way of sterilisation. I bought brand new 300ml screw top jars, gave them a rinse under the hot tap and let them dry on the draining board. Then followed the instructions to add the mixture piping hot to the jars and screwed tightly closed. Looking at this more online, it seems I've probably not done enough here. Question is - can I decant the mixture from the jars, sterilise the jars the properly, and reheat the chutney so it's hot again, then redo? Or should I just bin the lot? Or will it be fine as is?
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Thanks for your question. Yes, that sounds like a good plan. Reheat the chutney until bubbling and piping hot the whole way through, then sterilise the jars. We have a feature here, explaining exactly how to do it.
chaileyg's picture
chaileyg
13th Nov, 2016
Do I have to use a preserving pan for best results? I have a large aluminium stock pot I was planning on using?
goodfoodteam's picture
goodfoodteam
15th Nov, 2016
HI there, you don't have to use a preserving pan if you don't have one but we'd recommend using a heavy-based pan to prevent sticking and provide a more even cook.
TinyAsianCook
11th Dec, 2015
Hi there, A couple of questions: 1. Must I leave the chutney to mature, or can it be eaten almost immediately? I am hoping to make this as Christmas gifts so don't have enough time for the maturing process. 2. I live in the tropics which means the hot climate can be troublesome, therefore can this be stored (and left) in the refrigerator after making? Many thanks for your help.
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
Chutneys are left to mature, because over time the vinegary flavours and spices start to mellow, but to be honest you could eat it straightaway, it will still be delicious. It is probably a good idea to keep this in the fridge, even unopened, if you don't have anywhere cool to store it, but you will still need to sterilise the jars.
Bryony25
1st Dec, 2014
Hello, I just made one and a half batch of chutney this week. This was my first attempt at making chutney. Now it's made and stored away in little "Le Parfait" jars, I'm starting to worry I didn't do enough to sterilize them. I have a very small kitchen, so I put each jar in a pan of boiling water for a few minutes and did the same with the rubber seals. Now I've seen that they should be put in the oven for 20 min (according to some web sites). I've reading lots of scary stuff on the internet about botulism and so on. Should I start over? I hope not, it took a whole afternoon to make... Thanks for your help.
goodfoodteam's picture
goodfoodteam
1st Dec, 2014
Hi Bryony25 so long as the jars were submerged when the water was boiling and the chutney was hot when it went into hot jars this should be fine. However, if you're at all worried it might be worth heating the chutney up again in a pan whilst you sterilise the jars - here's a handy video for future reference http://www.bbcgoodfood.com/technique/how-sterilise-jars hope this helps. 
Taylormade79
9th Nov, 2014
How many average sized jam jars does this make?

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