Marrow and ginger chutney

  • Makes around 5 x 500ml jars
  • Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
  • Easy
This easy recipe for marrow and ginger chutney will cheer up your cheese, cold meats and sandwiches.

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  • 1.5kg marrow
  • 250g chopped shallots
  • 3 finely chopped garlic cloves
  • 2 peeled, cored and chopped eating apples
  • 600ml white wine vinegar
  • 300g light muscovado sugar
  • 1 tbsp grated fresh ginger
  • 175g raisins


  1. Peel, deseed and chop marrow. Place in a pan with shallots, garlic cloves and apples. Add 300ml of the vinegar and the sugar, ginger and raisins. Season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 30-40 minutes, until tender.
  2. Pour in the remaining 300ml vinegar and cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  3. Divide the hot chutney between sterilised jars and set aside to cool.
  4. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
  • You’ll need to sterilise the jars or your chutney will go mouldy. Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

From September 2007

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