Marrow chutney

Marrow chutney

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(8 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
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  • 1½ kg/3lb 5 oz marrow, peeled and deseeded
    Basket of marrows


    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 peppercorns


  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.

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Comments, questions and tips

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mtisa's picture
16th Aug, 2018
It was my first attempt at making chutney and it's delicious.
8th Aug, 2016
I made this today and added extra apple. Also took Louise_cu advice and added spice and mustard seeds. Very Good
29th Jul, 2014
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.
16th Sep, 2016
So what did it taste like?!
6th Jan, 2014
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.
3rd Dec, 2013
Terrific chutney and very easy to make. Nice Christmas hamper gift.
Thedon25's picture
14th Nov, 2013
How Many jars dose this make
15th Sep, 2014
I got 8 jars out of it
7th Sep, 2013
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.
9th May, 2013
This is a fantastic chutney. It goes with most things. Not too difficult to make either.


18th Aug, 2019
How long does it take to thicken?
goodfoodteam's picture
20th Aug, 2019
Thanks for your question - about 25 mins but it may take more or less time due to liquid content.
Stephanie Shaw's picture
Stephanie Shaw
5th Oct, 2018
Can you leave the marrow more than 12 hours?
goodfoodteam's picture
12th Oct, 2018
Thanks for your question. You can add a few hours if necessary.
27th Nov, 2013
I would like to make this chutney and I'm wondering if I should use bramley apples or eating apples?
18th Aug, 2019
I use eating.
Thedon25's picture
14th Nov, 2013
How Manet jars dose this make
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