Mary Berry’s Christmas Chutney Recipe
Introduction
Mary Berry’s Christmas chutney is a wonderfully rich and tangy preserve bursting with festive flavors. Packed with tomatoes, peppers, and warming spices, it’s the perfect accompaniment to cold meats and cheeses during the holiday season.
Ingredients
- 900g tomatoes
- 3 red peppers, 1 large aubergine, and 1 green pepper (total weight about 900g/2lb)
- 700g onions, peeled and finely chopped
- 4 fat cloves garlic, crushed
- 350g granulated sugar
- 300ml (½ pint) white wine vinegar or distilled malt vinegar
- 1 tbsp salt
- 1 tbsp coriander seeds, crushed
- 1 tbsp paprika
- 2 tsp cayenne pepper
Instructions
- Step 1: Peel the tomatoes by pricking them with a sharp knife. Place them in a bowl and cover with boiling water for a few seconds, then drain and cover with cold water. The skins will slip off easily.
- Step 2: Chop the peeled tomatoes and aubergine, and seed and chop the peppers. Place them with the onions and crushed garlic in a large heavy-based pan. Bring to the boil, cover with a lid, reduce heat and simmer gently for about one hour, stirring occasionally, until the vegetables are tender.
- Step 3: Add the sugar, vinegar, salt, crushed coriander seeds, paprika, and cayenne pepper to the pan. Bring to the boil over medium heat, stirring until the sugar dissolves.
- Step 4: Continue boiling for about 30 minutes, stirring frequently, until the mixture thickens to a chunky chutney consistency and excess liquid has evaporated. Be careful to stir often towards the end to prevent sticking or burning.
- Step 5: Spoon the hot chutney into sterilised jars (Kilner jars work well) and seal while still hot. Cover with paper jam covers if desired.
- Step 6: Allow to mature for at least one month in a cool, dark place before serving to develop the full flavor.
Tips & Variations
- Use white wine vinegar for a milder, fruitier flavor or distilled malt vinegar for a more traditional tang.
- Adjust cayenne pepper according to your preferred heat level.
- Sterilising jars properly is key to preserving the chutney safely and for longer storage.
- Try adding a cinnamon stick or a few cloves during cooking for an extra warm spice note.
Storage
Store the chutney in sterilised, airtight jars in a cool, dark place. It should keep well for up to one year unopened. Once opened, refrigerate and use within a few weeks. Reheat gently before serving if desired, or enjoy cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this chutney?
Fresh vegetables are best for texture and flavor, but if using frozen, thaw fully and drain any excess liquid before cooking to avoid a watery chutney.
How long does the chutney need to mature?
For the best flavor, allow the chutney to mature for at least one month. This resting time helps the spices develop and meld with the vegetables.
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Mary Berry’s Christmas Chutney Recipe
- Total Time: 2 hours
- Yield: Approximately 6 jars (each roughly 300-350g) 1x
Description
Mary Berry’s Christmas chutney is a richly spiced, chunky condiment packed with the vibrant flavors of tomatoes, peppers, aubergine, and a blend of warming spices. This traditional British chutney is simmered slowly to develop its characteristic sweet, tangy, and mildly spicy taste, perfect for enhancing cheese boards, cold meats, or sandwiches during the festive season.
Ingredients
Vegetables
- 900g tomatoes
- 3 red peppers (part of total 900g peppers and aubergine)
- 1 large aubergine (part of total 900g peppers and aubergine)
- 1 green pepper (part of total 900g peppers and aubergine)
- 700g onions, peeled and finely chopped
- 4 fat cloves garlic, crushed
Spices and Flavorings
- 350g granulated sugar
- 300ml (½ pint) white wine vinegar or distilled malt vinegar
- 1 tbsp salt
- 1 tbsp coriander seeds, crushed
- 1 tbsp paprika
- 2 tsp cayenne pepper
Instructions
- Prepare the tomatoes: Peel the tomatoes by pricking them with a sharp knife, placing them in a bowl covered with boiling water for a few seconds, then draining and covering with cold water. The skins will come away easily.
- Chop vegetables: Chop the peeled tomatoes and aubergine, and seed and chop the red and green peppers. Coarsely or finely chop the onions by hand or in a food processor. Crush the garlic cloves.
- Cook vegetables: In a large heavy-based pan, combine the chopped tomatoes, aubergine, peppers, onions, and crushed garlic. Bring the mixture to a boil, then cover with a lid, reduce the heat, and gently simmer for about one hour, stirring occasionally until the vegetables are tender.
- Add sugar and spices: Add the granulated sugar, white wine vinegar (or distilled malt vinegar), salt, crushed coriander seeds, paprika, and cayenne pepper to the pan. Stir well and bring the mixture to a boil over medium heat, ensuring the sugar dissolves.
- Simmer chutney: Continue boiling the mixture for about 30 minutes or until it reaches a chunky chutney consistency and most of the watery liquid has evaporated. Stir frequently during the final stages to prevent burning or sticking to the bottom of the pan.
- Jar and store: Ladle the hot chutney into sterilised or dishwasher-clean jars (such as Kilner jars). Seal the jars while still hot with paper jam covers. Let the chutney mature in a cool, dark place for at least one month before serving to develop its full flavor.
Notes
- The chutney benefits from aging for at least a month to fully develop its flavors.
- Use Kilner jars or similar airtight containers to preserve freshness.
- Keep stirring towards the end of cooking to avoid the chutney catching on the pan bottom.
- Choose either white wine vinegar or distilled malt vinegar according to taste preference.
- The recipe yields a chunky, well-spiced chutney ideal for Christmas gift giving and festive meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: Christmas chutney, Mary Berry, tomato chutney, British preserves, festive chutney, homemade chutney
