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Marrow and Ginger Chutney
A rich dark chutney with lots of fresh ginger.
Ingredients
At a glance
Season
Chutney
Vegetables
Spices and Herbs
Makes
approx 3kg
Calories in 25g serving
33 cal (approx)
1.3kg Marrow
50g Salt
450g Granulated Sugar
450g Cooking Apples
450g Onions
225g Fresh Ginger
225g Sultanas
1 tsp Ground Cinnamon
600ml Pickling or Malt Vinegar
Method
Remove any large seeds from the marrow, peel and dice.
Layer in a large bowl sprinkling on the salt between layers.
Leave covered for 12 hours, stirring occasionaly.
Drain and rinse the marrow.
Place all the ingredients except the marrow and sugar in a preserving pan, bring to the boil and simmer for 30 minutes, stirring occasionally.
Add the marrow and sugar and simmer for a further 30 minutes, or until thick enough.
Pot in sterilised jars.
Recipe Source
See her for a blog post about making marrow and ginger chutney.
