Name: Marrow chutney
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Makes about 4 x 450g jars
Cuisine: British
Ingredients: 1.5kg/3lb 5 oz marrow peeled and deseeded; 225g shallot sliced; 225g apple peeled, cored and sliced; 225g sultana; 2cm piece ginger finely chopped; 225g demerara sugar; 850ml malt vinegar; 12 black peppercorns

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Marrow chutney

Marrow chutney

James Martin

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Makes about 4 x 450g jars

More effort

Prep: 40 mins

Cook: 25 mins

Plus 12 hrs salting

A star rating of 4.4 out of 5.19 ratingsRate

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What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

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Ingredients

Nutrition

Units:

MetricUS

1.5kg/3lb 5 oz marrow

peeled and deseeded
225g shallot

sliced
225g apple

peeled, cored and sliced
225g sultana
2cm piece ginger

finely chopped
225g demerara sugar
850ml malt vinegar
12 black peppercorns

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Nutrition: per tbsp

kcal33
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
salt0.2g

low

Method

step 1

Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
step 2

Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
step 3

Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.

RECIPE TIPS

STERILISING JARS

Just before you start cooking your chutney, wash your jars in hot, soapy water, then leave in a low oven to dry completely.

Recipe from Good Food magazine, September 2012

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A star rating of 4.4 out of 5.19 ratings

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