Ingredients
- 1.35kg marrow,
- salt
- 2 apples, peeled, cored and chopped
- 3 shallots, chopped
- 225g sultanas
- 1 garlic clove, finely chopped
- 450g dark brown soft sugar
- 375ml vinegar
- 1 ½ Tbsp grated ginger
- 1 Tbsp Dijon mustard
- ¼ tsp crushed chillies (less if desired)
MARROW CHUTNEY
Method
- Place the peeled, seeded and cubed marrow into a non-reactive bowl and sprinkle generously with salt
- Cover and let sit overnight
- Drain marrow, rinse thoroughly and place into a large pot
- Add remaining ingredients and slowly bring to the boil
- Lower the heat and gently simmer for 1 ½ to 2 hours or until thick, stirring occasionally
- Pour into hot sterilised jars and seal immediately
Comments
Thanks to Te Mahanga Orchard for providing the marrow used in the demonstration
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