Marrow chutney
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- Preparation and cooking time
- Prep:
- Cook:
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 33 | |
| fat | 0g | |
| saturates | 0g | |
| carbs | 7g | |
| sugars | 7g | |
| fibre | 0g | |
| protein | 0g | |
| low in | salt | 0.2g |
Ingredients
- 1.5kg/3lb 5 oz marrow , peeled and deseeded
- 225g shallot , sliced
- 225g apple , peeled, cored and sliced
- 225g sultana
- 2cm piece ginger , finely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
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
Recipe from Good Food magazine, September 2012
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