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.