apple and marrow chutneyrating:
Like most chutneys you are supposed to leave it to mature for a few months, but it tastes good straight away if you can't wait.
NB If I've just picked the marrow and the skin is soft I don't bother peeling it - it works fine.
Makes about 4 lb (1.8 kg) but you can scale it up or down depending on your pan, or how much marrow you've got.
1.5kg (3 lb) Marrow
450g (1lb) onions, sliced
450g (1lb) cooking apples
450g (1lb) cooking dates, roughly chopped
600ml (1 pint) malt vinegar
1 kg (2lb) sugar
5ml (1 tsp) salt
5 ml (1 tsp) ground ginger
45ml (3 tbsp) pickling spices (in a muslin bag)
Peel and dice the marrow, slice the apple. Put everything in a pan, stir, bring slowly to the boil. Simmer gently until thick and brown, cool, remove bag of spices. Pot into sterilized jars, cover and store in a cool place.