Mary Berry's Christmas chutney
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Makes 6 jars
Make your chutney up to a month ahead and it will be matured and full flavoured for Christmas. Double the cayenne pepper for an extra kick.
By Mary Berry
From Mary Makes Christmas
Ingredients
- 3 x 400g tins chopped tomatoes
- 700g/1lb 9oz onions, chopped into small pieces
- 1 large aubergine, chopped into ½cm/¼in pieces
- 1 green pepper, chopped into ½cm/¼in pieces
- 3 red peppers, chopped into ½cm/¼in pieces
- 4 fat garlic cloves, grated
- 350g/12oz granulated sugar
- 300ml/½ pint white wine vinegar
- 1 tbsp salt
- 1 tbsp coriander seeds, finely crushed
- 1 tbsp paprika
- 2 tsp cayenne pepper
Method
Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan.
Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan.
Ladle into clean jars , cover with screw top lids and seal while hot.
