Marrow and ginger chutney

Marrow and ginger chutney
  • Serves icon Makes around 5 x 500ml jars
  • Time icon 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.


  • 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.

delicious. tips

  1. 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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Read what others say...

    1. 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 :)

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