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Marrow chutney

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

  • Vegan
  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal33
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0g
low insalt0.2g
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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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Overall rating

A star rating of 4.3 out of 5.15 ratings
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