Sophie Grigson Carrot Chutney Food
MARROW CHUTNEY
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
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
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