My nan's marrow chutney

    29 days 40 min

    One of the culinary delights of my childhood was my nan's marrow chutney. Every year she used to make 2 large earthenware crocks of this chutney. She used to serve this for supper, along with my pop's pickled shallots, mature cheddar and fresh crusty bread. It was so good that I used to take marrow chutney sandwiches to school with me. Unfortunately my nan had never written the recipe down and it was lost with her demise. Fortunately several years ago a friend of my mother (Mrs Kibbles) gave us a jar of her marrow chutney. It tasted exactly like my nan's and I obtained the recipe from her. So to be fair this recipe should be called Mrs Kibble's marrow chutney, but to me it will always be my nan's.

    London, England, UK
    142 people made this

    Makes: 4 lb marrow chutney

    • 1 large marrow or 2 small, peeled, deseeded and finely chopped
    • 900g (2 lb) onions, finely chopped
    • salt
    • 2 Granny Smith apples, peeled, cored and finely choppped
    • 1.2L (2 pt) malt vinegar
    • 450g (1 lb) sugar, or less to taste
    • 1 tablespoon cornflour
    • 1 dessertspoon mustard powder
    • 1 dessertspoon turmeric

    Prep:10min  ›  Cook:30min  ›  Extra time:29days resting  ›  Ready in:29days40min 

    1. Sprinkle the diced marrow and onions with salt and leave overnight.
    2. The next day, strain the water from the marrow and onions.
    3. Add marrow, onions and apples to a stockpot. Pour over the vinegar and bring to a simmer. Simmer until fruit and vegetables are soft.
    4. Add half the sugar and stir until fully dissolved. Continue to simmer.
    5. Mix the cornflour, mustard powder and turmeric to a smooth paste with a little of the vinegar. Add to the chutney and stir until thickened.
    6. Taste and now add as much of the remaining sugar as suits your personal taste. Mix until sugar has dissolved.
    7. Remove from heat, allow to cool slightly and then place in hot sterilised bottles and seal immediately.
    8. Place in a cool cupboard and leave to mature for at least four weeks.


    Makes about 4 lb of chutney, to be safe have five 1 lb jars ready.

    Take your time:

    My nan's marrow chutney always seemed to taste at its best over the Christmas period (so it had matured for at least 10 weeks).

    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 (9)


    just made this,now for the long wait till i can taste it  -  02 Sep 2013


    Can't believe this is the same recipe my mum used to use !! It was gorgeous and today I've just made my very own Marrow chutney for the first time! Can't wait for Xmas to try it !!! :-)  -  29 Oct 2013


    I've made a fair few chutneys in my time and I have to say that I'm afraid this is the worst I've ever tasted! I followed the recipe to the letter and it turned out far far too salty and more of a gloopy, lumpy paste than a chutney. I'm sorry but this one really won't be making it into my quick grab recipe book...  -  30 Oct 2014

    User's IP: