Description
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!
Ingredients
Units
Scale
- 1 marrow, washed
- 225g (1/2 lb) onions
- 1 large Bramley apple, peeled, cored and chopped
- 225g (1/2 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
Instructions
- 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!
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Chutney
- Method: Boil
- Cuisine: British