Mary Berry’s Christmas Chutney is made with tomatoes, red peppers, aubergine, green pepper, onions, garlic, granulated sugar, white wine vinegar, salt, coriander seeds, paprika, and cayenne pepper. This delicious chutney recipe creates a flavorful condiment that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Mary Berry Christmas Chutney Ingredients
- 900g (2 lb) tomatoes
- 3 red peppers, 1 large aubergine, and 1 green pepper (total weight of about 900g/2 lb)
- 700g (1.5 lb) onions, peeled and finely chopped
- 4 cloves garlic, crushed
- 350g (1.75 cups) 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
How To Make Mary Berry Christmas Chutney
- Peel the tomatoes: Prick each tomato with a sharp knife, place in a bowl, cover with boiling water, then drain and cover with cold water. The skins should peel off easily. Chop the tomatoes.
- Prepare vegetables: Chop the aubergine and seed and chop the peppers.
- Cook the vegetables: Put tomatoes, aubergine, peppers, onions, and garlic in a large heavy-based pan. Bring to a boil, cover with a lid, lower the heat, and simmer for about 1 hour, stirring occasionally until tender.
- Add flavorings: Stir in sugar, vinegar, salt, crushed coriander seeds, paprika, and cayenne pepper. Bring to a boil, stirring, until the sugar dissolves.
- Simmer the chutney: Continue to boil for about 30 minutes, stirring frequently, until the mixture thickens to a chunky consistency and the liquid evaporates. Stir carefully to prevent sticking.
- Jar the chutney: Ladle into sterilized jars while hot, top with paper jam covers, and seal. Store in a cool, dark place and leave to mature for at least a month.
Recipe Tips
- Use a heavy-based pan to prevent the chutney from burning or sticking to the bottom while simmering.
- Stir frequently as the chutney thickens to ensure it cooks evenly and doesn’t catch on the pan.
- Adjust the spiciness by varying the amount of cayenne pepper according to your taste preference.
- Sterilize the jars before filling them to ensure the chutney stays fresh for longer.
- Allow the chutney to mature for at least a month in a cool, dark place to develop its full flavor before using.
What To Serve With Christmas Chutney?
This flavorful Christmas chutney pairs well with cheese platters, cold meats, crusty bread, or pâtés. It can also be served alongside roasted vegetables, grilled fish, or savory pies for a delicious meal.
How To Store Leftovers Christmas Chutney?
- Refrigerate: Let the chutney cool to room temperature before transferring it to airtight containers. Store it in the fridge, where it will keep for up to 6 months.
- Freeze: Christmas chutney can be frozen for up to 12 months. To use, thaw it in the fridge overnight before serving.
How To Reheat Leftovers Christmas Chutney?
- In The Oven: Preheat the oven to 180°C (350°F). Place the chutney in an oven-safe dish and cover with foil. Heat for about 15-20 minutes, stirring occasionally, until warmed through.
- In The Microwave: Transfer the chutney to a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through, until hot.
- On the Stove: Reheat the chutney in a saucepan over medium heat for about 5-10 minutes, stirring occasionally, until it reaches the desired temperature.
Mary Berry Christmas Chutney Nutrition Facts
Serving Size: 1 jar (approximately 200g)
- Calories: 220
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 350mg
- Total Carbohydrate: 56g
- Dietary Fiber: 3g
- Sugars: 53g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Chicken Stroganoff
- Mary Berry All In One Chocolate Cake
- Mary Berry 9 Inch Sponge Cake Recipe
- Mary Berry Chocolate Pots
Mary Berry Christmas Chutney
Description
Mary Berry’s Christmas Chutney is made with tomatoes, red peppers, aubergine, green pepper, onions, garlic, granulated sugar, white wine vinegar, salt, coriander seeds, paprika, and cayenne pepper. This delicious chutney recipe creates a flavorful condiment that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Peel the tomatoes: Prick each tomato with a sharp knife, place in a bowl, cover with boiling water, then drain and cover with cold water. The skins should peel off easily. Chop the tomatoes.
- Prepare vegetables: Chop the aubergine and seed and chop the peppers.
- Cook the vegetables: Put tomatoes, aubergine, peppers, onions, and garlic in a large heavy-based pan. Bring to a boil, cover with a lid, lower the heat, and simmer for about 1 hour, stirring occasionally until tender.
- Add flavorings: Stir in sugar, vinegar, salt, crushed coriander seeds, paprika, and cayenne pepper. Bring to a boil, stirring, until the sugar dissolves.
- Simmer the chutney: Continue to boil for about 30 minutes, stirring frequently, until the mixture thickens to a chunky consistency and the liquid evaporates. Stir carefully to prevent sticking.
- Jar the chutney: Ladle into sterilized jars while hot, top with paper jam covers, and seal. Store in a cool, dark place and leave to mature for at least a month.
Notes
- Use a heavy-based pan to prevent the chutney from burning or sticking to the bottom while simmering.
- Stir frequently as the chutney thickens to ensure it cooks evenly and doesn’t catch on the pan.
- Adjust the spiciness by varying the amount of cayenne pepper according to your taste preference.
- Sterilize the jars before filling them to ensure the chutney stays fresh for longer.
- Allow the chutney to mature for at least a month in a cool, dark place to develop its full flavor before using.
Mary Berry Christmas Chutney