Marrow and ginger chutney
- 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.
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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