Here is our version of Marrow Chutney – it has a little bit of bite, but nothing to worry the kids and quite warming for a winters day. There is nothing complex about this marrow chutney recipe and uses up the last of the marrow from the garden. You can also use Courgette if you have them spare.
So, let’s start with the ingredients…
1.5 Kg of Marrow (we also use Courgette)
250 g shallots
250 g cooking apples
250 g sultanas
20g bruised root ginger
4 teaspoonfuls of spice mix (see our simple blend below)
120 g brown sugar
1 pint (about 570 ml) vinegar
Our simple spice blend is as follows:
2 tablespoons of dried chilli flakes
2 tablespoons of white mustard seeds
1 tablespoon of cumin seeds
1 tablespoon of coriander powder
1 tablespoon of turmeric
First step is quite simple and ideally needs to be done the night before. Chop, peel and de-seed the marrow – what you want is some small cubes – about 1cm or so. Put into a colander in the sink and sprinkle liberally with salt. This will help to remove water and take some of the rather bitter taste out. We usually do this last thing at night and leave covered until the morning. Don’t skimp on the salt as it will be washed off.
Next step is to do the washing. You want to get rid of all of the salt, so wash carefully.
Put your marrow in a large pan and start to add all of the other ingredients. Apples and shallots need to be cut into similar sized chunks and added. Our spice mix is simple, but you can use something like pickling spice if you wrap it in muslin and take out at the end.
With all the ingredients added, bring to the boil slowly. Remember there is quite a bit of vinegar in here, so this is going to be a little bit smelly. Keep the lid on and slowly simmer until completely cooked with a thick sauce. You can stir as you go along and this certainly does help even out the contents, but don’t over do it.
Allow to cool slightly and put into steralised jars. Best to use hot jars and lids, add hot contents and leave to slowly cool. Once the marrow chutney is cold store in a cool dark place. A good larder or top of the fridge is ok. Remember to put a label on it – especially the date.