Marrow chutney


48 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


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

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