Marrow chutney

    9 hours 45 min

    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.

    156 people made this

    Makes: 2 kg chutney, approximately

    • 1.35kg marrow, peeled, seeded and cubed
    • salt
    • 2 Bramley apples, peeled, cored and chopped
    • 3 shallots, chopped
    • 225g sultanas
    • 1 garlic clove, finely chopped
    • 450g dark brown soft sugar
    • 375ml vinegar
    • 1 1/2 tablespoon grated ginger
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon crushed chillies

    Prep:15min  ›  Cook:1hr30min  ›  Extra time:8hr soaking  ›  Ready in:9hr45min 

    1. Arrange layers of marrow into a bowl, sprinkling generously with salt. Cover and let sit overnight.
    2. Drain marrow, rinse thoroughly and place into a large pot. Add remaining ingredients and slowly bring to the boil.
    3. Lower the heat and gently simmer for 1 1/2 to 2 hours or until thick, stirring occasionally.
    4. Pour into hot sterilised jars and seal immediately.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    This was easy to make and tasted fab. I didn't have any garlic but it didn't seem to make any difference. I will defo make this again.  -  21 Sep 2012


    Fantastic chutney, I used fresh chillies and whole grain mustard and it turned out wonderful!  -  09 Oct 2013


    I tasted the chutney before I put it in jars. It seemed a bit salty so maybe I didn't rinse it enough? I'll leave it to mature for a month or so then taste it again.  -  01 Oct 2013