Dessert

Mary Berry’s Christmas Chutney Recipe

BySophie Carsel November 23, 2025November 23, 2025

Introduction

Mary Berry’s Christmas chutney is a richly spiced, chunky condiment bursting with seasonal vegetables and warming flavors. Perfect for holiday gifts or to complement festive meals, this chutney matures beautifully with time, offering a delightful balance of sweet, tangy, and spicy notes.

The image shows a clear glass jar filled with a chunky red and green relish, its texture thick with visible pieces of vegetables and herbs. A metal spoon is inside the jar, ready to scoop out the relish. Next to the jar, there is a slice of crusty bread topped with a layer of the same relish, showing a bright red color with hints of green and seeds, giving it a fresh, homemade look. In the background, part of another jar filled with the relish can be seen, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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: Prepare the tomatoes by pricking them with a sharp knife, placing them in a bowl, and covering with boiling water. Leave for a few seconds, then drain and cover with cold water. The skins should now peel away easily.
Step 2: Chop the peeled tomatoes and aubergine. Seed and chop all the peppers. Place these in a large, heavy-based pan along with the onions and crushed garlic. Bring to the boil, cover with a lid, lower the heat, and gently simmer 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 the mixture for around 30 minutes until it thickens to a chunky chutney consistency and excess liquid has evaporated. Stir frequently towards the end to prevent sticking or burning on the bottom of the pan.
Step 5: Ladle the hot chutney into sterilised jars (Kilner jars are ideal) and seal while still hot. Top jars with paper jam covers if preferred. Allow the chutney to mature for at least one month in a cool, dark place before use.

Tips & Variations

For a milder chutney, reduce the cayenne pepper to 1 teaspoon or omit it entirely.
Using distilled malt vinegar will add a slightly richer flavor compared to white wine vinegar.
Ensure jars and lids are thoroughly sterilised to keep the chutney fresh and safe for long storage.

Storage

Store the sealed chutney jars in a cool, dark place. Properly sealed chutney can keep for up to a year. Once opened, refrigerate and consume within a few weeks. The flavor develops and improves after at least one month of maturing.

How to Serve

The image shows a close-up of a clear glass jar filled with a chunky, dark red chutney that has visible bits of green and seeds inside, sealed with a metal clasp. In the front, a small slice of crusty white bread with a rough texture is topped with a generous spoonful of the same chutney, dripping slightly over the edges. A silver spoon rests inside the jar, with its handle sticking out. The background shows another identical jar, slightly out of focus, placed on a white marbled surface with soft, neutral lighting. A piece of white cloth with red stripes is visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 you can use frozen if necessary. Thaw and drain any excess liquid before cooking to avoid a watery chutney.

Do I have to peel the tomatoes?

Peeling tomatoes helps create a smoother texture and avoids tough skins in the chutney. However, if short on time, finely chopping unpeeled tomatoes is an option but may affect the final texture.