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Mary Berry Tomato Chutney Recipe

Mary Berry Tomato Chutney Recipe

Mary Berry's tomato chutney is sweet, tangy, and deeply flavoured — perfect with cheese, cold meats, and sandwiches.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 450g jars
Course: Breakfast
Cuisine: British
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 1.5 kg ripe tomatoes roughly chopped
  • 500 g onions finely chopped
  • 2 garlic cloves crushed
  • 1 red pepper deseeded and finely chopped
  • 300 g soft light brown sugar
  • 300 ml malt vinegar or red wine vinegar
  • 1 tsp fine salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp cayenne pepper optional
  • 1 tsp mustard seeds
  • 2 bay leaves

Method
 

  1. Sterilise jars in a 140°C oven for 15 minutes.
  2. Place all ingredients into a large preserving pan. Stir to combine.
  3. Heat gently, stirring, until sugar has completely dissolved — about 10 minutes.
  4. Bring to a gentle simmer. Cook uncovered over low-medium heat for 1 hour 15 minutes to 1 hour 45 minutes, stirring regularly and more frequently towards the end, until thick and glossy. A spoon drawn across the base should leave a clear channel that does not fill back.
  5. Remove bay leaves. Leave to cool 5 minutes.
  6. Ladle into hot sterilised jars using a jam funnel. Fill to within 1cm of the top. Seal immediately with vinegar-proof lids. Label with contents and date.
  7. Leave for at least 4 weeks before opening for the best flavour.

Notes

Use the ripest, most flavourful tomatoes available — quality determines everything.
Do not rush the cooking — the long simmer is where the flavour develops.
Stir frequently in the final 20–30 minutes to prevent catching.
Use vinegar-proof lids or place baking parchment between jar and lid.
Leave at least 4 weeks before opening — the flavour improves dramatically.
Store unopened for up to 1 year. Refrigerate once opened and use within 4–6 weeks.
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