Marrow chutney is an excellent way to use up all those extra marrows. It’s fresh, rich and fruity, with an added zing to jazz up your favourite cheese.
Best of all, it’s incredibly easy to make. Want to know how to make marrow chutney? Read on!
Products you need for this marrow chutney recipe
- Kitchen knife – you need a good sharp kitchen knife to chop up the marrow
- Melon scoop – buy a melon scoop to scoop out the marrow core and seeds
- Cast iron saucepan – a good saucepan or casserole pan is essential to simmer all the elements together for this marrow chutney recipe
- Storage jars – get some chutney jars to store your marrow chutney
- Dates – an essential ingredient to add some sweetness to your marrow chutney
- Ground allspice – allspice is an important spice to add a depth of flavour to this recipe
- Ground coriander – this spice will add a little earthiness
- Ground turmeric – sprinkle a bit of turmeric into the mix to add another dimension of flavour
- Brown sugar – add some sugar to bring a balance of sweetness to your chutney
- Apple cider vinegar – vinegar is an essential part of any chutney. Vinegar adds a little acidity and acts as a preservative to keep things fresh for longer. You can use balsamic vinegar, white wine vinegar or red wine vinegar, but I recommend apple cider vinegar with this recipe
What is a Marrow?
They are large vegetables that come from the same family as courgettes, squash, melons and cucumbers. The group is known as ‘cucurbits.’
The only thing that separates them from a courgette is the length of time it’s left on the plant. Courgettes are picked a lot earlier, while a marrow is left to grow a little longer.
What does a marrow taste like?
It has creamy flesh and a mild flavour.
As marrows are quite neutral in taste, they make a particularly good base for other flavours. Rich flavours, like meats, garlic, onion or any strong herbs and spices go perfectly with marrow.
They soak up other flavours around them. This makes them an ideal ingredient for soups, curries and… of course, chutneys!
Are marrows good for you?
These big green vegetables have many health benefits. They are packed full of many essential vitamins and minerals, most notably vitamin C.
They are also a very good source of dietary fibre, which can promote good digestion and a healthy heart, as well as reduce cholesterol.
They are also rich in iron, which is the main driving force in keeping energy levels high and can also help build bone mineral density.
With so many great health benefits, it’s no wonder marrow recipes are more popular than ever.
Can you freeze marrow?
Marrow season falls between August and September. That’s why I recommend you freeze them if you want to use them for winter recipes.
Freezing a marrow is easy. Just chop it up and put it in an air-tight freezer bag and label the bag. It’ll keep fresh for around a year.
What is chutney?
Chutney is a type of thick sauce or dip that’s made from a combination of vegetables or fruits, with vinegar, spices and other flavours. It’s normally tangy, sweet and/or spicy.
Where does chutney come from?
Chutney comes from India. It was used as far back as 2,000 years ago as a method to preserve food.
Instead of having the chunky consistency of modern chutney, the original type was much smoother. It was more of a paste or sauce.
Later on, its flavour proved too irresistible for the Romans and the British. Eventually, the magical Indian side dish cast its spell far and wide. It’s now massively popular all over the world.
Other great marrow recipes
If you like this marrow recipe, why not try these?
- Marrow soup – a delicious winter soup, this will add some warmth on those long winter days
- Roast marrow – packed full of flavour, cook this dish and add this to the side of your roast dinner
More delicious chutneys
Add more chutney dishes to your repertoire!
- Damson chutney – a stunning tasting recipe, one of the best chutneys out there
- Plum chutney – a fabulously fruity recipe, this pairs perfectly with a Christmas ham
- Green chutney – this spicy green dish is one of the simplest Indian dishes. It’s full of flavour and pairs well with just about any Indian recipe you could think of
- Bombay chutney – If you’ve got a taste for all things hot, this one’s for you. A fiery classic that’s not for the faint hearted, this traditional Indian recipe pairs with everything from pakoras to bhajis. You could even make it to pair with your festive finger foods
- Persimmon chutney – a bright zesty dish with a one-of-a-kind taste, persimmon chutney is a great recipe if you want to impress your friends and family with something different
- Carrot chutney – very fresh and healthy, this is a great recipe if you’re looking for something light and delicious with a bit of a kick
- Runner bean chutney – simple elements make for a great recipe that pairs well with big hearty roast dinners
Marrow Chutney is an excellent way to use up your glut of marrows. Paired with apple and dates, it’s a heavenly match with cheese. It makes a beautiful homemade foodie gift!
- 1 marrow, washed
- 225g (½ lb) onions
- 1 large Bramley apple, peeled, cored and chopped
- 225g (½ lb) dates, stoned and chopped
- 2.5cm (1in) fresh ginger root, peeled and grated
- 4g (2 tsp) ground allspice
- 4g (2 tsp) ground ginger
- 6g (2 tsp) salt
- 4g (2 tsp) ground black pepper
- 4g (2 tsp) ground coriander
- 3g (2 tsp) ground turmeric
- 150g (5oz) brown sugar
- 600ml (1pt) apple cider vinegar
- Top and tail the marrow, then halve the vegetable.
- Scoop out the seeds and cut into small cubes.
- Place the marrow, along with the rest of the ingredients in a large heavy bottomed saucepan.
- Heat the contents slowly until boiling point is reached.
- Turn the heat down until a consistent slow simmering point is reached.
- Cook for at least 1 hour but no more than 2 hours. Check on it every 30 minutes and stir occasionally.
- Towards the end of cooking time stir the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
- Pour into sterilised containers and seal with airtight lids. Enjoy as part of a cheeseboard!
- The marrow I used in this recipe weighed 3lbs (1.4kg).
- You can actually eat the marrow seeds. Pan fry it with a bit of butter and serve as a vegetable side dish as part of a main meal.
- If you have the time, you can salt the raw marrow cubes and leave it in the fridge overnight. Drain and rinse it the next day then proceed with the recipe. This process will help to lower the marrow’s water content.
- This recipe yields 4 x 370ml (1lb) jars.
- Aim to have 225g (½ lb) apples in the recipe.
- Category: Chutney
- Method: Boil
- Cuisine: British
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