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

Published: 31 Aug 07
Updated: 18 Mar 24

Test kitchen approved

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

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

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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

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.

Recipe from September 2007 Issue

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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