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Marrow and ginger chutney

Marrow and ginger chutney

Name: Marrow and ginger chutney
Yield: Makes around 5 x 500ml jars
Cuisine: Indian recipes
Ingredients: 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

Easy
September 2007

Easy
September 2007

Makes around 5 x 500ml jars
Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing

This easy recipe for marrow and ginger chutney will cheer up your cheese, cold meats and sandwiches.

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Ingredients

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

Ingredients

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

Method

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.
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.
Divide the hot chutney between sterilised jars and set aside to cool.
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.

Method

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.
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.
Divide the hot chutney between sterilised jars and set aside to cool.
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.

delicious. tips

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.

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consurfcongsi1970 swusafmecnytdtzGP says:

6th Aug 2018 at 5:56 pm

Hi! Is it 1.5kg marrow before or after it’s been peeled, seeds removed and chopped?Thanks!

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1. Rebecca Brett says:
  
  8th Aug 2018 at 9:15 am
  
  Hi Keelin – thanks for getting in touch. This recipe advises using a 1.5kg marrow before it has been peeled, de-seeded and chopped. Happy cooking :)