Friday, 4 September 2009

More Marrow (and Apple) Magic

Marrow from the greenhouse and apples off the tree, add time to prepare and a little care and you have Marrow and Apple Chutney. This is a recipe from one of my Mum's cookbooks - Good Housekeeping 1985 edition. I love using my Mum's books and finding her scraps of paper marking the pages of her favourite recipes or a new one she wanted to try - I've inherited the practice, lots of paper markers in my cookery books, and a new one now marking this recipe:

Marrow and Apple Chutney
Makes 6lbs


4lbs marrow, peeled and cut into chunks
3ozs salt
2lbs HG apples, peeled, core and chopped
1lb HG onions, chopped
1lb soft brown sugar

2pts distilled vinegar
1 level tsp ground ginger

½oz pickling spice 

Put the chopped marrow pieces in a large bowl layered with the salt and leave overnight. This will draw out the excess liquid from the marrow. Next day rinse the marrow pieces and drain off the water and place them in a preserving pan.

Add the apples, onions, sugar, vinegar, ginger and spices. Bring to the boil, then reduce the heat and simmer gently, uncovered, for about 2 hours, stirring from time to time, until the chutney becomes thick with no excess liquid.

Pour into warmed, sterilised jars and seal immediately. Label when cool and store in a cool, dark place for 1-2 months before using.


Tracey said...

This is the best chutney I have ever tasted.

Susan said...

Hi Tracey - so glad you enjoyed the recipe. Are you a regular visitor to HG Kitchen?

Tracey said...

This is the first time I have tried a recipe on here, and the comments I have had on the Marrow and apple chutney have been really positive. I do look on here for ideas.

Susan said...

Tracey, have you considered becoming a follower on my blog? It's really easy to do.

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