Thursday, 19 November 2009
The supply of marrows from the allotment seems to have been unending. We discovered another giant marrow over the weekend. So after some research we have decided that the best way to use up what’s left of them is to make marrow chutney. And the advantage is that it helps us to us the vast sackloads of apples we picked wild in August.
However, when we had a stall at a local fayre in the summer, many people asked us if we had hot and spicey chutneys. As we didn’t have anything like that, now is the time to fill that gap in our chutney armoury.
So here is our chutney recipe:
1.2kg apples, peeled and cored
1.2kg marrow peeled
Teaspoon mixed spice
Teaspoon cinnamon powder
Tablespoon crushed black peppercorns
800ml white wine vinegar
Chop the apples and marrow and onions. Add all the contents to the jam pan. At this point, if you want it hot, add in chopped dried chillies.
Bring to boil and leave to simmer for about 2 hours, until most of the liquid has gone. Then add to hot, sterilised jars.
This chutney can be kept for up to a year.