- 1½ kg/3lb 5 oz marrow, peeled and deseeded
A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…
- 225g shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 225g apple, peeled, cored and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 225g sultana
- 2cm piece ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorn
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.
Just before you start cooking your chutney, wash your jars in hot, soapy water, then leave in a low oven to dry completely.