Marrow chutney

Marrow chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 40 mins Cook: 25 mins Plus 12 hrs salting

More effort

Makes about 4 x 450g jars
What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per tbsp

  • kcal33
  • fat0g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein0g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ kg/3lb 5 oz marrow, peeled and deseeded
    Basket of marrows

    Marrow

    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 225g shallot, sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 225g apple, peeled, cored and sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 225g sultana
  • 2cm piece ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    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

Method

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

  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.

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (10)

stesar's picture
3.75

I made this today and added extra apple. Also took Louise_cu advice and added spice and mustard seeds. Very Good

Huntspill1's picture

I don't think I could recommend this chutney, something doesn't seem right. I'm not a complete novice but it just looks wrong. Final test will be in the tasting.

cookiedew's picture

So what did it taste like?!

elsjeb's picture

I used this recipe in September to make courgette & apple chutney. Stored it in a dark cupboard for 3 months and a bit. Opened the first jar this week - delicious!

This was my first attempt at chutney and while cooking process was a bit smelly (too much vinegar?), I am very pleased with the end result.

mazzamc's picture

Terrific chutney and very easy to make. Nice Christmas hamper gift.

Thedon25's picture

How Many jars dose this make

gordge's picture

I got 8 jars out of it

louise_cu's picture
5

Used this recipe as a base then added 2 cloves of garlic, 1tsp mixed spice, 4tsp yellow mustard seeds and 2tsp salt. I also substituted courgettes for marrow but didn't follow the first step, makes a very good chutney.

misstickle's picture
5

This is a fantastic chutney. It goes with most things. Not too difficult to make either.

mostwisemike's picture

Just a thought? After rinsing in soapy water ,do you rinse them ?

Questions (2)

Cyrilcat's picture

I would like to make this chutney and I'm wondering if I should use bramley apples or eating apples?

Thedon25's picture

How Manet jars dose this make

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…