Sophie Grigson Carrot Chutney Food

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

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