Marrow chutney
What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots
Difficulty and servings
MAKES about 4 x 450g jars
Preparation and cooking times
Prep 40 mins
Cook 25 mins
plus 12 hrs salting
Vegetarian, Vegan
- Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
- 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.
- 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.
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.
PER TBSP
33 kcalories, protein 0.0g, carbohydrate 7.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 7.0g, salt 0.2 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2412647/
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Ingredients
- 1.5kg/3lb 5 oz marrow , peeled and deseeded
- 225g shallots , sliced
- 225g apples , peeled, cored and sliced
- 225g sultanas
- 2cm piece ginger , finely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
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Difficulty and servings
MAKES about 4 x 450g jars
Preparation and cooking times
Prep 40 mins
Cook 25 mins
plus 12 hrs salting
Vegetarian, Vegan
Ingredients
- 1.5kg/3lb 5 oz marrow , peeled and deseeded
- 225g shallots , sliced
- 225g apples , peeled, cored and sliced
- 225g sultanas
- 2cm piece ginger , finely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
PER TBSP
33 kcalories, protein 0.0g, carbohydrate 7.0g, fat 0.0 g, saturated fat 0.0g, fibre 0.0g, sugar 7.0g, salt 0.2 g
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03 April 2013
mike commented on this recipe
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09 May 2013
Miss Tickle rated and commented on this recipe
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