Mary Berry Christmas Chutney Recipe

This Mary Berry Christmas Chutney is a vibrant and festive recipe, which calls for ripe red tomatoes and sweet red peppers. It’s the perfect homemade gift, ready in about 1 hour and 30 minutes.

Mary Berry Christmas Chutney Ingredients

• 900g (2lb) ripe tomatoes
• 3 large red peppers, de-seeded and chopped
• 4 medium onions, peeled and chopped
• 2 garlic cloves, crushed
• 350g (12oz) granulated sugar
• 300ml (½ pint) distilled white malt vinegar (clear vinegar)
• 1 tbsp salt
• 1 tsp paprika
• ¼ tsp cayenne pepper

How To Make Mary Berry Christmas Chutney

1. Prepare the tomatoes: Place the tomatoes in a heatproof bowl and pour boiling water over them. Leave for a minute or two, then drain and peel off the skins. Roughly chop the flesh.
2. Combine the vegetables: Place the chopped tomatoes, chopped red peppers, chopped onions, and crushed garlic into a large stainless steel preserving pan (or a very large heavy-based saucepan).
3. Add the liquid and spices: Pour in the distilled white malt vinegar and add the salt, paprika, and cayenne pepper. Do not add the sugar yet.
4. Simmer to soften: Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer gently for about 20–30 minutes until the vegetables are tender.
5. Dissolve the sugar: Remove the lid and stir in the granulated sugar. Continue to stir over low heat until the sugar has completely dissolved.
6. Boil to thicken: Increase the heat and bring the chutney to a steady boil. Cook uncovered for about 45 minutes to 1 hour. You need to evaporate the liquid so the chutney thickens. Stir occasionally to prevent sticking, especially as it gets thicker.
7. Test for setting: The chutney is ready when it is thick and has a rich red consistency. When you draw a wooden spoon across the base of the pan, the channel should not immediately fill with liquid.
8. Pot and seal: Pot the hot chutney into warm, sterilized jars. Cover with wax discs (wax side down) and seal with lids. Label with the date and store in a cool, dark place.

Recipe Tips

• Why use distilled white vinegar: Mary Berry specifies distilled white vinegar (not regular brown malt vinegar) to preserve the beautiful bright red color of the tomatoes and peppers. Regular vinegar would turn the chutney a muddy brown.
• Peeling tomatoes easily: Scoring a small “X” on the bottom of the tomatoes before pouring the boiling water over them makes the skins curl back and peel off effortlessly.
• Adjusting the heat: The ¼ tsp of cayenne pepper gives a very gentle warmth. If you prefer a spicy Christmas kick, you can increase this to ½ tsp, but remember the flavor will intensify as the chutney matures.
• Sterilizing is key: Ensure your jars are hot when you fill them with the hot chutney; this prevents the glass from cracking and ensures a proper vacuum seal for preservation.

What To Serve With Mary Berry Christmas Chutney

This versatile red chutney is a festive table staple.

• Cold Turkey: The ultimate partner for Boxing Day leftovers.
• Cheese Board: Pairs exceptionally well with Brie or Camembert.
• Pâté: Adds a sweet tangy contrast to rich liver pâté.
• Sausage Rolls: A colorful dip for warm pastries.

How To Store Mary Berry Christmas Chutney

• Store (Unopened): Store in a cool, dark place. It is best left to mature for at least 2 weeks before eating, but can be kept for up to 6 months.
• Store (Opened): Once opened, keep the jar in the refrigerator and consume within 1 month.
• Freeze: Like most chutneys, it is not recommended to freeze it as the texture of the peppers can break down.

Mary Berry Christmas Chutney Nutrition Facts

• Calories: 42kcal
• Protein: 0.5g
• Carbohydrates: 10g
• Fat: 0.1g
• Saturates: 0g
• Sugar: 10g
• Salt: 0.3g

Nutrition information is estimated per tablespoon (approx. 15g).

FAQs

Try More Recipes:

• Mary Berry Christmas Pudding Recipe
• Mary Berry Christmas Wreath Pavlova Recipe
• Mary Berry Small Christmas Cake Recipe (6 inch)

Mary Berry Christmas Chutney Recipe

Author: Chloe Saidani Cooking Method:Boil Cuisine:British Courses:SIde Dish

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time:2 hours Total time:3 hours 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:42 kcal Best Season:Available

Description

A vibrant red festive chutney featuring ripe tomatoes, sweet red peppers, and a hint of cayenne, perfect for gifting or serving with Christmas leftovers.

Ingredients

• 900g ripe tomatoes
• 3 large red peppers
• 4 medium onions
• 2 garlic cloves
• 350g granulated sugar
• 300ml distilled white malt vinegar
• 1 tbsp salt
• 1 tsp paprika
• ¼ tsp cayenne pepper

Instructions

1. Blanch, peel, and chop the tomatoes.
2. De-seed and chop the red peppers and onions.
3. Place vegetables and garlic in a preserving pan.
4. Add vinegar, salt, paprika, and cayenne (but NOT sugar).
5. Simmer covered for 20-30 minutes until soft.
6. Stir in sugar until dissolved.
7. Boil uncovered for 45-60 minutes until thickened.
8. Spoon into hot sterilized jars and seal.

Notes

• Using distilled white malt vinegar is critical for this recipe to ensure the chutney retains its bright red, jewel-like color rather than turning brown.
• This chutney makes for an excellent edible Christmas gift when potted in small jars and tied with a festive ribbon.
• While it can be eaten immediately, the flavors meld and improve significantly if left to mature in a cool, dark place for at least two weeks.