Read Marrow Chutney text version

Marrow Chutney Ingredients

2 ½ kg Marrow (peeled, seeds removed and cut into cubes) 1kg Fresh or Tinned Tomatoes 450g Onions 6 to 8 Cloves of Garlic (or 2 Cloves of Elephant Garlic) 1 ½ kg Soft Pale Brown Sugar 175g Sultanas 4 Tablespoons Salt 1 Tablespoon Peppercorns 1 Tablespoon All Spice 1 Tablespoon Ground Ginger (or 1 inch of grated fresh) 2 Litres Malt or White Vinegar


Prepare the Vegetables

Peel the marrows and remove seeds and stringy bits in the centre, slice into stripes approx 2cm square and 1 cm thick. Roughly chop tomatoes, if fresh Peel and slice the onions Peel and crush the garlic Put all the vegetables into a large saucepan and add: Sugar, Sultanas, Salt, Peppercorns, All Spice, Ginger and Vinegar. Bring slowly to the boil, stirring to dissolve the sugar Cook slowly for 1 to 2 hours or until the mixture is tender and thick (ensure it doesn't burn to the bottom of the pan!) Spoon into warm, sterilised jars, seal, label. This Chutney can be used straight away, but will improve with keeping


Marrow Chutney

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