Tuesday 19 September 2017

Glut in the Garden - Courgettes: Uncle Raymond's Marrow Chutney


The Gentleman Farmer's mother's family ran a farm near Saddleworth in the Pennines. Her brothers inherited the farm, which by this time was mainly dairy. Eventually, farming activities ceased and Uncle Raymond took up cooking. in his retirement. This is his recipe for marrow chutney - its reminiscent of piccalilli and is very good with cheese or pork pie. 

900g marrow or courgette, peeled and chopped small

25g salt

225g onions, chopped small

800ml cider vinegar

450g apples, cored and chopped small (I left the skin on)

225g sugar
3 chillis, chopped small

6 peppercorns

Thumb of ginger, grated

1 Tbsp turmeric

1 Tbsp cornflour





Sprinkle salt over chopped marrow and leave for a few hours. Drain, rinse, and strain off the liquid.



Put the chopped marrow in a pan with all the other ingredients, except cornflour. Bring to the boil and simmer for 30 mins.



Slake cornflour in a cup with a small amount of vinegar. Add this to the pan, and cook for a further 2 minutes, stirring all the time.



Pot into clean, dry, hot jars.



The chutney will be ready to eat in about 6 weeks.

No comments:

Post a Comment