Marrow And Ginger Chutney Recipes

MARROW AND GINGER CHUTNEY

Marrow and ginger chutney image

This easy recipe for marrow and ginger chutney will cheer up your cheese, cold meats and sandwiches.

Provided by delicious. magazine

Yield Makes around 5 x 500ml jars

Number Of Ingredients 8

Ingredients

1.5kg marrow
250g chopped shallots
3 finely chopped garlic cloves
2 peeled, cored and chopped eating apples
600ml white wine vinegar
300g light muscovado sugar
1 tbsp grated fresh ginger
175g raisins

Steps:

Peel, deseed and chop marrow. Place in a pan with shallots, garlic cloves and apples. Add 300ml of the vinegar and the sugar, ginger and raisins. Season and slowly bring to a simmer, stirring, until the sugar has dissolved. Cook for 30-40 minutes, until tender.
Pour in the remaining 300ml vinegar and cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes.
Divide the hot chutney between sterilised jars and set aside to cool.
Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Nutrition Facts :

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