Marrow chutney

Marrow chutney


84 people made this

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.

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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.

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Reviews (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


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


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

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