It's marrow time of year again, in the past I've made marrow and green tomato chutney. I enjoy growing marrows, they always remind me of beached whales as you find them washed up underneath the courgette leaves, finding something to do with them all is more of a problem.
Most years we're swamped with green tomatoes due to harvesting them all early when the blight takes hold, but this year our tomatoes didn't get blight so we're a bit short.
This recipe uses marrows and cooking apples, both of which are currently abundant, and a lot of fresh ginger, so should have quite a kick.
See here for the marrow and ginger chutney recipe in more detail.
£1.37 1.3kg Marrow (mine were home grown)
£0.02 50g Salt
£0.37 450g Granulated Sugar
£0.60 450g Cooking Apples (mine were home grown)
£0.33 450g Onions (mine were home grown)
£1.20 225g Fresh Ginger
£0.29 225g Sultanas
£0.05 1 tsp Ground Cinnamon
£0.45 600ml Pickling or Malt Vinegar
£1.56 per kg of chutney (£0.80 if you can grow the veg - a fraction of the cost of buying it )
The marrow needs to be salted overnight, so this isn't the sort of recipe you can knock out in an evening.
Remove any seeds from the marrow and dice it, you can leave the peel on if you wish, but best to remove it if it's tough.
Layer it up in a bowl with the salt and cover for the night to extract as much liquid as possible, I got about 400ml of marrow juice out of mine.
Rinse the cubes well in lots of clean water to get rid of the salt.
All the ingredients except the marrow and sugar are put into a preserving pan.
So in goes apple (no need to chop as it will easily boil down to a pulp)...
...peeled and finely chopped ginger...
... and a teaspoon of cinnamon
This is brought to the boil and simmered for 30 minutes, stirring occasionally, the chutney looks quite pale and unappetising at this stage but will darken up with the addition of sugar.
The sugar and marrow are then added, and the chutney brought back to the boil for a further 30 minutes simmering, or until it's thick enough to pot.
I found I needed longer than 30 minutes, so kept going, stirring frequently for another 20 minutes. You can see by the tide mark how much this was reduced down.
Pot in sterilised jars and store in a cool dark place for around 3 months to mature, the jars should keep for up to two years.
10 minutes Chopping marrow
12 hours Salting
40 minutes Chopping rest of ingredients
40 minutes First Simmering
40 minutes Second Simmering
20 minutes Potting
Actually quite hot, although this may mellow with age. Could use crystallised ginger, for a sweeter taste.