Marrow And Ginger Chutney Food

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 :

MARROW CHUTNEY

Marrow chutney image

What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

Provided by James Martin

Categories Condiment, Snack

Time 1h5m

Yield Makes about 4 x 450g jars

Number Of Ingredients 8

Ingredients

1.5kg/3lb 5 oz marrow , peeled and deseeded
225g shallot , sliced
225g apple , peeled, cored and sliced
225g sultana
2cm piece ginger , finely chopped
225g demerara sugar
850ml malt vinegar
12 black peppercorns

Steps:

Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.

Nutrition Facts : Calories 33 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Sodium 0.2 milligram of sodium

MARROW & GINGER JAM

Marrow & ginger jam image

A traditional way to use up marrows, or courgettes, that have grown too big for their boots

Provided by Jane Hornby

Categories Condiment

Time 1h

Yield About 4 x 450ml jars

Number Of Ingredients 4

Ingredients

4 unwaxed lemons
1.8kg marrow , peeled and cut into sugar-cube-size pieces
1.8kg jam sugar (with added pectin)
large knob fresh root ginger , about 85g, peeled and shredded

Steps:

Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point (see Tips, below). Pot the jam into warm jars (see below). The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.

Nutrition Facts : Calories 102 calories, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar

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