Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(128 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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CJ L147's picture
CJ L147
14th Nov, 2019
Just made a batch for the 5th year running - everyone in my family gets a jar and absolutely love it!
Patrick's picture
19th Nov, 2019
Hi, How many jars do you get out of it and how long does it keep? Many thanks
Rachael Harman's picture
Rachael Harman
24th Oct, 2019
Its end of October its chutney time! This is the 5th year we've made Mary's chutney and it's always a hit. Its time consuming but easy to make, and absolutely delicious. I would recommended upping the spices a little if you like a bit of a kick though. This is fast becoming a christmas tradition in our household, and a perfect excuse for carols in October.
6th Dec, 2018
I have just made this for the first time and the house smells amazing! Like many have commented it does take alot longer to thicken than suggested but that wasnt a problem. Make sure you do use a thick bottomed pan though. I used a pressure cooker pan which was perfect. Ive had a sneeky taste and its gorgeous, sweet with a lovely kick of heat.Very simple to make you just need a bit of time.
11th Nov, 2018
Took about an hour to reduce down. Recommend a long handled spoon as the mixture gets lava hot. Made 2 batches, each batch filled 9 x 150ml mason jars. Can't wait to crack this open at Christmas!
liza friendship's picture
liza friendship
12th Sep, 2018
Absolutely delicious
Cath Roberts's picture
Cath Roberts
29th Aug, 2018
This chutney tastes delicious, and is well worth the effort. I used a fresh chilli instead of cayenne, but otherwise stayed true to the recipe. Looking forward to tasting once its matured. I made 7 x 12g jars using the above weights
Cath Roberts's picture
Cath Roberts
26th Aug, 2018
I would recommend that people watch the video as Mary also adds different ingredients. I found it useful, but as ive not made the chutney yet, I cant rate it
thomsos123@btinternet.con's picture
30th Nov, 2017
Made this last week, had some today with a home made pork pie, was delicious, am now making some for Christmas gifts. I used 500gram of tomatoes plus a tin of chopped tomatoes was perfect.
Dot Cotton
23rd Nov, 2017
Made again this year. Gorgeous! Filled 9 250ml Kilner jars perfectly. Ideal for presents for kids teachers etc


Nicola Rash's picture
Nicola Rash
21st Nov, 2018
I've just made a batch of this, amd followed the recipe exactly. It's really salty! Will that get better as it matures?
goodfoodteam's picture
22nd Nov, 2018
Thanks for your question. The flavours will mellow once it has matured for a month.
31st Oct, 2018
I think my Spanish paprika might have been too picante! Bottled this and tried a teeny bit that landed outside the jar. It’s hot hot hot. Is it too late to calm it down anybody?
goodfoodteam's picture
3rd Nov, 2018
The combo of cayenne and paprika picante will both have contributed to the heat but don't worry just yet. We'd suggest leaving it for a month or more to mature and hopefully it will have mellowed sufficiently.
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?
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
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
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
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.
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.


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