Marrow chutney
If you're growing your own vegetables, marrows can get out of hand pretty quick and before you know it you're eating them for breakfast, lunch and dinner to stop them going to waste. Stewing them up in Anna's delicious lightly spiced chutney is a great way of preserving and enjoying them year-round. Take a look at Anna's other marrow recipes here.
I live in London, so this chutney has come about because I wanted to make chutney and sadly not because I had a glut of vegetables in the garden. I’ve veered away from some of the traditional British chutney spices, such as allspice and clove, and instead used coriander seeds, as I thought this might suit the marrow better. Chutney is very amenable however, so if you miss those spicy flavours then please feel free to tweak as you see fit. Also due to my London living and therefore London-sized kitchen, I have made a relatively small quantity that you don’t need an enormous saucepan for. This recipe make approximately 1kg chutney.
Ingredients
Metric
Imperial
- 1.25kg marrow, (gross weight)
- 700g of ripe tomatoes
- 250g of onion, chopped
- 2 garlic cloves, chopped
- 60g of currants
- 300g of soft brown sugar
- 300g of Demerara sugar
- 2 tbsp of salt, plus 1 tsp
- 2 tsp ground ginger
- 2 tsp black pepper
- 2 tsp coriander seeds
- 400ml of white wine vinegar
- 200ml of malt vinegar
Method
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