Marrow and Apple Chutney
Makes 6lbs
Ingredients
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
Method
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.
5 comments:
This is the best chutney I have ever tasted.
Hi Tracey - so glad you enjoyed the recipe. Are you a regular visitor to HG Kitchen?
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.
Tracey, have you considered becoming a follower on my blog? It's really easy to do.
Thannks for this blog post
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