Marrow Chutney
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 3 lbs | marrow | ½ lb | sultanas |
| 1 lb | apples | ½ lb | stoned dates |
| 1 lb | onions | 1 tsp | salt |
| 2 lb | Demerara sugar | 2 oz | dried root ginger |
| 3 tbsp | mixed pickling spice | 1 pint | vinegar |
Method
Peel marrow and remove pips and pith.
Cut into small cubes (½inch).
Prepare and roughly chop apples, onions and dates.
Place pickling spices and ginger in muslin bag and secure.
Place all ingredients in a preserving pan.
Simmer gently till thick and brown (about 1½ hours).
Cool slightly, squeeze juices from muslin bag and mix well in.
Pot and cover.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty chutney.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
