Marrow chutney
Ingredients
- Step 1 1.5kg/3lb 5 oz marrow , peeled and deseeded
- Step 2 225g shallot , sliced
- Step 3 225g apple , peeled, cored and sliced
- Step 4 225g sultana
- Step 5 2cm piece ginger , finely chopped
- Step 6 225g demerara sugar
- Step 7 850ml malt vinegar
- Step 8 12 black peppercorns
Calories: 33
Carbohydrate: 7 g
Protein: g
Fat: g
Cook time: 65 minutes
Prep time: 40 minutes
Total time: 105 minutes
Servings: 4450
TAGS
Condiment
Snack
British
Big batch
Courgette
Fruity chutney
Garden glut
Gift
Hamper
James Martin
Large courgette
pickle
Present
Preserf
Saturday Kitchen
Savoury
Stock your cupboard
zucchini
Directions
- Step 1 Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
- Step 2 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.
- Step 3 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.