Chutney recipe for 4 - 8 people, takes only 25 mins; recipe has marrow, shallot, apple, sultana, ginger, demerara sugar, malt vinegar and black peppercorn.
Marrow chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
40 mins
Ingredients
- Shallot: 225g shallot, sliced
- Apple: 225g apple, peeled, cored and sliced
- Ginger: 2cm piece ginger, finely chopped
- Black Peppercorn: 12 black peppercorns
- Sultana: 225g sultana
- Demerara Sugar: 225g demerara sugar
- Malt Vinegar: 850ml malt vinegar
- Marrow: 1 1/2 kg/3lb 5 oz marrow, peeled and deseeded
Directions
- Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
- 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.
- 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.
