Marrow Chutney
This chutney recipe combines the sweetness of apples and sultanas with the unique texture of marrow, all infused with warm spices and tangy vinegar. Enjoy this flavorful condiment with your favorite dishes or share it as a delicious homemade gift.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5 oz marrow , peeled and deseeded
- 225g shallots , sliced
- 225g apples , peeled, cored and sliced
- 225g sultanas
- 2cm piece ginger , finely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
Instructions
- Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
- 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.
- 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.
Cook Time
25M
Prep Time
PT40M
Yield
MAKES about 4 x 450g jars
Nutrition
- Calories: 33 calories
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 7 grams sugar
- Sodium Content: 0.2 milligram of sodium
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