Makes: 2 kg chutney, approximately
- 1.35kg marrow, peeled, seeded and cubed
- 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
- Arrange layers of marrow into a bowl, sprinkling generously with salt. Cover and let sit overnight.
- Drain marrow, rinse thoroughly and place into a large pot. Add remaining ingredients and slowly bring to the boil.
- Lower the heat and gently simmer for 1 1/2 to 2 hours or until thick, stirring occasionally.
- Pour into hot sterilised jars and seal immediately.
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