Marrow Chutney Recipe
Ingredients:
- 3 lb (1.4 kg) marrow
- Salt
- ½ lb (225 g) shallots
- ½ lb (225 g) cooking apples
- ½ lb (225 g) sultanas
- ½ oz (14 g) bruised root ginger
- 2 teaspoonsful pickling spice
- 4 oz (112 g) brown sugar
- 1 pint (570 ml) vinegar
Method:
- Peel and cut the marrow into cubes, removing all the seeds. Put in layers in a bowl with a generous sprinkling of salt. Leave overnight.
- Drain, rinse thoroughly and put into a pan.
- Peel and chop the apples and shallots and add to the marrow with the sultanas, sugar, vinegar and spices (tied in a piece of muslin).
- Bring to the boil very slowly and then simmer gently until cooked and thick.
- Pour into hot, clean, sterilized jars and seal at once.
- Label with contents when fully cooled.
Makes about 4 lbs (1.8 kg) of Marrow Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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Making Your Own Chutney?
Filed under All Recipes, Chutneys, Marrow, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by
Comments on Marrow Chutney Recipe »
Jan Truscott @ 2:37 pm
Recipes look interesting, can't wait to try them out.
Mad Veg Woman @ 3:38 pm
Fab site cant wait to try some of the chutney's.
Wendy @ 3:17 pm
What a find – we don't have an allotment just a small but productive veg plot. Thanks to the recipes, I've managed to use the glut of pears, marrows and plums. Its bookmarked for the future! Thank you
julia shaman @ 4:40 pm
tried this chutney(marrow) it is fantastic and delicious
carole p @ 7:08 pm
made this recipe (marrow chutney)last year added a few chillies to one batch it was yummy just about to make this years its so easy
Ellie @ 7:32 pm
easy steps, and lots of help, lots of recipes to make,
simply fantastic
sue garbutt @ 11:18 am
can you use pre-spiced vinegar instead of the pickling
spices?
Helen Ray @ 6:24 pm
The chutney is delicious, I will be making it again. It is a great way to use a glut of marrows. I really like this website it has so many easy recipes with easy instructions.
Luke R @ 7:48 pm
This looks great. How long does it keep for?
Val @ 8:38 pm
At least 12 months but I've had chutneys for far longer than that!
gill clark @ 3:45 pm
have just made this chutney, how do i get rid of the vinegary taste, it's a bit sharp, thanks Gill
Val @ 1:46 am
Leave it for 3 months! You should never judge a chutney until it as had as least that time.