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Ingredients

Method

  • STEP 1

    Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

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