Mary Berry Christmas Chutney Recipe

This rich, spiced Mary Berry Christmas Chutney is made with ripe tomatoes, red peppers, and aubergine, ready in just over two hours. The mixture simmers slowly until it becomes thick and glossy, with a spoon leaving a clear trail across the pan base. I find this preserve matures beautifully, making it the perfect edible gift for the festive season.

Why This Classic Works

Mary’s recipe balances the sweetness of granulated sugar with the tang of distilled malt vinegar, ensuring the chutney complements cheese rather than overpowering it. Unlike some preserves that turn mushy, the addition of aubergine and peppers gives this version a satisfying, chunky texture.

I learned that patience is key during the final reduction; if you bottle it too soon, the vinegar separates in the jar. Waiting for that jam-like consistency guarantees a preserve that sits proudly on a cracker without sliding off.

Mary Berry Christmas Chutney Ingredients

• 900g (2lb) ripe tomatoes, peeled and chopped
• 3 red peppers, deseeded and diced
• 1 large aubergine, diced
• 1 green pepper, deseeded and diced
• 700g (1lb 9oz) onions, chopped
• 4 garlic cloves, crushed
• 350g (12oz) granulated sugar
• 300ml (½ pint) distilled malt vinegar (or white wine vinegar)
• 1 tbsp salt
• 1 tbsp paprika
• 1 tbsp coriander seeds, crushed
• 2 tsp cayenne pepper

How To Make Mary Berry Christmas Chutney

1. Prepare Tomatoes: Score a small cross in the skin of each tomato, place them in a bowl, and cover with boiling water for a minute before draining and peeling; roughly chop the flesh.
2. Simmer Vegetables: Place the chopped tomatoes, peppers, aubergine, onions, and crushed garlic into a large, heavy-based preserving pan and bring to a boil; cover, lower the heat, and simmer gently for about 1 hour until the vegetables are tender.
3. Add Flavours: Stir in the sugar, vinegar, salt, paprika, crushed coriander seeds, and cayenne pepper, then bring the mixture back to a boil, stirring constantly until the sugar has completely dissolved.
4. Reduce: Simmer uncovered for 45 to 60 minutes, stirring occasionally to prevent sticking, until the chutney is thick, glossy, and no watery liquid remains on the surface.
5. Pot and Seal: Ladle the hot chutney into warm, sterilized jars, pressing down with a spoon to remove any air pockets, and seal immediately with vinegar-proof lids.

Recipe Tips

• The Channel Test: To check if the chutney is ready, drag a wooden spoon across the bottom of the pan; if the channel stays clear for a few seconds without liquid rushing back in, it is thick enough.
• Sterilizing Jars: Wash your jars in hot soapy water, rinse, and place them in a cool oven (140°C/275°F) for 10-15 minutes to dry and sterilize them completely.
• Maturing Flavour: Although you can eat this immediately, the flavour improves significantly if you store it in a cool, dark place for at least two weeks (ideally a month) before opening.

What To Serve With Chutney

This chutney is the ultimate companion for a festive cheeseboard, pairing particularly well with sharp Cheddar or a creamy Stilton. It also cuts through the richness of cold meats, making it an essential condiment for leftover Boxing Day ham or cold turkey sandwiches.

How To Store

Store unopened jars in a cool, dark cupboard where they will keep for up to 6 months. Once opened, keep the jar in the fridge and consume within 4 weeks for the best fresh taste.

FAQs

• Can I use tinned tomatoes instead of fresh? Yes, you can substitute the fresh tomatoes with two 400g tins of chopped plum tomatoes, but you may need to simmer the mixture slightly longer to reduce the liquid.
• Do I need to peel the aubergine? No, there is no need to peel the aubergine as the skin softens beautifully during the long cooking process and adds colour to the final jar.
• Why is my chutney too runny? It likely hasn’t been boiled long enough to evaporate the excess vinegar; continue simmering uncovered until the texture becomes jammy and thick.
• Is this recipe gluten-free? Yes, provided you use a gluten-free distilled malt vinegar or white wine vinegar; always check the label if serving to someone with coeliac disease.

Nutrition

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 11g
• Protein: 0.5g

Try More Recipes:

• Mary Berry Orange Cake Recipe
• Mary Berry Ginger Cake Recipe
• Mary Berry Xmas Cake Recipe