Sunday 23 October 2016

Marrow and Apple Chutney

This is a lovely chutney, great with cold meat, cheese or ledt-over turkey. My Mum used to make this "old Devonshire" recipe that her Mum taught her. I made a batch in August with our first big marrow and the early windfalls. But I still have a big marrow on the conservatory shelf and loads of apples so I shall make some more. There are several people expecting a jar for Christmas!

Marrow and Apple Chutney


3 lbs marrow (after skinning and taking out the seeds)
1.5 lbs apples (after peeling & coring)
1 lb onions
3/4 lb sugar
3/4 oz turmeric
1.5 tbsp cornflour
1 pt vinegar

I usually use pickling vinegar which has spices like peppercorns already in, but you can use plain vinegar and add your own spices.
Optionally add a couple of chopped chillies.

Chop the peeled & cored marrow into small chunks (1/2 inch cube approx).
Place in a large dish. Sprinkle with salt and leave overnight.
Next day pour away the water that's come out of the marrow.

Put onion, marrow, apple and spices, sugar & all but a small amount of vinegar in a large pan and cook gently until marrow & onion are softish (about 1 hour).
Mix cornflour with remaining vinegar till smooth and then pour into the mix, stirring well to avoid lumps. Continue to simmer for 1/4 hour.

Place in hot sterilised jars and put lids on while hot.


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