About this recipe:This chutney is great way of making use of marrow when in-season. It's simmered with apples, shallots, sultanas, garlic, sugar, vinegar, ginger, mustard and chillies. It's perfect served alongside meat or on a cheeseboard.
Makes: 2 kg chutney, approximately
1.35kg marrow, peeled, seeded and cubed
2 Bramley apples, peeled, cored and chopped
3 shallots, chopped
1 garlic clove, finely chopped
450g dark brown soft sugar
1 1/2 tablespoon grated ginger
1 tablespoon Dijon mustard
1/4 teaspoon crushed chillies
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I made this for the first time yesterday (it's my first ever try at chutney). I tried it before putting it in the last jar and it was really tasty. Sweet and slightly hot, with a good tang. I can only assume it will improve with age. I hope so, as I'm planning to have this on Christmas day! I'll definitely be making this again as we nearly always have a glut of courgettes and marrows.
Update after Christmas: It was absolutely fabulous. Not only did we have this on Christmas day, but I gave jars of it away as presents and everyone has commented on how good it was. Thanks so much for this recipe, I'm sure I'll be making it every year now. - 11 Sep 2014