Autumn Marrow Chutney – Recipe inc

Morning friends. You’ll be happy to know I’m sure, that I have decided to embrace the changing of the seasons in a positive manner; and focus on all the lovely things this time of year has to offer. Namely chutney making! I’ve tried my hand at it before when we’ve had gluts of tomatoes. The chutney was pretty successful but I managed to demolish two of our best pans in the process. Well, as luck would have it, I managed to bag myself a proper jam making pan (large, deep, aluminium, 2 handles) on Freecycle the other week. I was beyond excited at the prospects of making some more chutney…and try my hand at jam..then it dawned on me. We’d already eaten all our homegrown tomatoes and all the fruit trees in our local area had long been plundered by birds and passers by alike…so what was I going to make it with? It was only when I was looking for ideas for what to do with this marrow (now now!! It’s a beast isn’t it? It was a gift from the staff at Elliott’s pre-school for helping to dig out and plant the new garden area during the holidays) that I stumbled upon this site and put two and two together. I can only imagine what this is going to taste like after some maturing, because let me tell you, straight from the pan, this stuff is seriously DELICIOUS!

I combined two of the recipes I found on the site (apparently you can make chutney out of pretty much anything!) and came out with this:

  • 3 lb (1.4 kg) marrow flesh
  • Salt
  • 4 small apples
  • ½ lb (225 g) sultanas (optional)
  • 1 pint (570 ml) vinegar 
  • 2 medium onions
  • 8 oz brown sugar
  • 3 tsp lazy(!) ginger
  • 2 tsp powdered paprika
  • 2tsp powdered turmeric
  • 1 tsp lazy(!) chillies

6 whole cloves

  1. Peel and cut the marrow into quarter inch cubes, removing all the seeds. Layer with salt in a bowl. Then mix well.

There’s loads!

Transfer to a colander placed over a bowl. Place a plate/pan lid or similar on top and weight down. Leave overnight.
Discard the water that comes out. (It’s mad how much actually comes out!)
Rinse thoroughly under cold running water to remove the majority of the salt
Heat vinegar, sugar and spices in a large saucepan and once simmering add the marrow, chopped onions and peeled/diced apples and sultanas if using (I didn’t add my sultanas in the end)
Bring to the boil very slowly and then simmer gently until cooked and thick. Mine took a good hour to get to this point. Then there was probably another 20 mins of constant stirring to make sure it didn’t stick as the remainder of the liquid cooked off and it looked ready for jars…
Pour into hot, clean, sterilized jars and seal at once. Label with contents when fully cooled.
Makes about 6 jars of chutney. Nom nom nom….;)
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  1. A.J.A. September 9, 2011

    This looks wonderful! What is marrow? At first I thought you were using bone marrow, and then I saw the squash 🙂 Is that squash? Pumpkins and winter squash are my favorite fall food. Also, what are sultanas?

  2. Miss P September 9, 2011

    Hey Abi!
    These little quirky differences between us Brits and our American friends never fail to make me smile. I had no idea Marrows weren’t widespread over there. They are the same as Courgettes (Zucchini)but just grown for longer. As far as I’m aware they are exactly the same plant just with courgettes being picked sooner. If left to grow they become marrows. At least that’s my understanding of it.
    Sultanas are dried fruit (white grapes) with currants being the dried fruit of dark colourd grapes. Delicious!
    I love winter squash but my attempt to grow then last year was an epic fail!

  3. Sam September 14, 2011

    Oh yummy P, Thank you so much for sharing the recipe! This looks scrumptious! Sam xox


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