Description
Mary Berry’s Christmas chutney is a festive, richly spiced preserve made from ripe tomatoes, peppers, aubergine, onions, and a blend of fragrant spices. Simmered gently to a chunky consistency, this chutney is perfect for adding a sweet and tangy kick to Christmas meals or as a flavorful accompaniment to cheese boards and cold meats.
Ingredients
Scale
Vegetables
- 900g tomatoes
- 3 red peppers
- 1 large aubergine
- 1 green pepper (total weight of peppers and aubergine about 900g/2lb)
- 700g onions, peeled and finely chopped
- 4 fat cloves garlic, crushed
Other Ingredients
- 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
- Peel tomatoes: Prick the tomatoes with a sharp knife and place them in a bowl. Pour boiling water over them and leave for a few seconds. Drain immediately and cover with cold water. The skins will now slip off easily; peel and chop the tomatoes.
- Prepare vegetables: Chop the aubergine; seed and chop the red and green peppers. Combine the chopped tomatoes, aubergine, peppers, onions, and crushed garlic in a large heavy-based pan.
- Simmer the vegetables: Bring the mixture to a boil, then cover with a lid, reduce heat and gently simmer for about 1 hour. Stir occasionally until the vegetables are tender.
- Add sugar and spices: Stir in the granulated sugar, white wine vinegar (or malt vinegar), salt, crushed coriander seeds, paprika, and cayenne pepper. Bring the mixture back to a boil over medium heat, stirring until the sugar dissolves.
- Cook chutney to desired consistency: Continue boiling the mixture for approximately 30 minutes, stirring frequently to prevent catching. Cook until the chutney is chunky and thick, with excess watery liquid evaporated.
- Jar and seal: Ladle the hot chutney into sterilised jars (Kilner jars recommended). Cover tops with paper jam covers and seal the jars while still hot.
- Store and mature: Store in a cool, dark place and allow the chutney to mature for at least one month before serving to develop full flavor.
Notes
- Use Kilner or similar airtight jars for best preservation.
- The chutney improves significantly after maturing for at least one month.
- Stir regularly during final cooking to avoid sticking and burning on the bottom.
- Vinegar choice (white wine or malt) will slightly alter the flavor profile but both work well.
- Ideal accompaniment for cheese boards, cold meats, and festive meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: British
Keywords: Mary Berry, Christmas chutney, chutney recipe, festive chutney, homemade preserves, British chutney, tomato chutney
