Curried Marrow Chutney

To say that little half-starved eighteen stone nephew, Mickey, likes chutney is like saying dogs like bones. He devours the stuff. A pot will sometimes last him as long as two days!

Now my mate Bob, mentioned here before, gave me one of his courgettes – courgette? It was enormous! So what better to make than some chutney (well lemon and marrow curd, actually. But that's another story).

Last year, John, my neighbour, asked me if I could come up with a recipe for a chutney like his auntie Emmie used to make. They had lost the recipe but he was able to describe it and fortunately it sounded very similar in style to a curried tomato chutney that my mum makes. A couple of experiments later and all was well.

The recipe is somewhat fluid. I just do what I think at the time. Anyway after peeling the 'courgette' I had about two pounds of marrow which I chopped and mixed with two tablespoons of salt then left overnight.

Marrow Chutney stage 1

Today, I drained the marrow and put it in a pan with one pound of sugar, one pint of vinegar, a couple of chopped apples and about a pound of chopped onions. I boiled it gently until the marrow was soft(ish).

Marrow Chutney Stage 2

At this stage I would normally add curry powder and flour mixed to a paste with some vinegar but, today, I added 1 tablespoon of flour, 1 dessertspoon of mustard powder, 2 dessertspoons of cumin, one of coriander, one teaspoon garam-masala, and about half a teaspoon of chilli powder. All mixed to a paste with vinegar.

Marrow Chutney Stage 3

The paste is added to the pan, stirred in, and left on a very low simmer for about twenty five minutes. It is then potted into sterilised jars and sealed.

The Finished Chutney

It's not my favourite chutney by a long chalk but I know Mick will wolf it down and that's pleasure enough for me


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There are two comments

alison

what is your favorite chutney then?

alison, - 27-09-’13 15:05
Phil

Hi Alison

My favourite thing to do with marrow is Autumn Curd.

My favourite chutney is a peach chutney that was in the BBC Good Food Magazine year’s ago – it was from Dave Hesmondhaigh at the Cridford Inn, Devon:

Ingredients
2 tins of Peaches (chopped up)
1 x of Onion – chopped
3.5 oz of Sultanas
3 x of Garlic cloves – chopped
1 teasp of Fresh root ginger – grated
9.5 oz of Demerara sugar
0.5 pint of Wine or Sherry vinegar
2 teasp of Whole coriander seeds

Procedure/Direction:
Make the peach juice up to 1 pint with water and put into a pan with the other ingredients.Boil until thick and bottle in sterilised jars – makes about 1.75lbs.

It’s very sweet, so I’ve adapted it:
Ingredients
3 tins of Peaches (chopped up)
2 Onions – chopped
3½ oz of Sultanas
4 Garlic cloves – chopped
1½ teasp of Fresh root ginger – grated
11 oz of Demerara sugar
¾ pint of Wine or Sherry vinegar
4 teasp of Whole coriander seeds

Procedure/Direction:
Make the peach juice up to 1 pint with water and put into a pan with the other ingredients.
Boil until thick and bottle in sterilised jars – makes about 2.25lbs.

I hope this helps.

Phil, (URL) - 27-09-’13 18:33

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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