Marrow and Apple Chutney

What do you do when someone gives you a big Marrow and your Dad appears with a bag of Bramley Apples?

Y'up it's Marrow and Apple Chutney! This time I thought I'd try to make a nice 'plainish' chutney – the type that goes with everything. I also wanted something light in colour as most of the chutneys I have are very dark – here goes:

Take:
1kg Peeled and chopped marrow
500g Finely diced onion
1½ tbsp salt

Mix, leave overnight then drain.
Put in a large pan with:
2kg Apples
250g Sultanas
1375 ml Vinegar (500ml Malt Vinegar, 875ml Spirit/Distilled Vinegar)
495 gm Sugar (150gm Demerara, 345gm White)

Boil then simmer adding:
2tbsp Coriander seeds (whole)
2tbsp White mustard seeds (whole)
3 cloves Chopped garlic
1½-2 inch Root ginger finely grated
1½ tsp Ground black pepper
2 heaped tsp English mustard powder.


Simmer, stirring often until reduced. At this stage a channel made with a spoon in the top of the chutney shouldn't fill with liquid immediately. Bottle in sterilised jars.

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There are two comments

Chloe

Hi. I realise that this is an old post, and that you have posted anything in a few months, but I hope that this comment is still helpful. I made this chutney yesterday and it turned out well, if quite vinegary. It was my first time making chutney, and I think this recipe would be more useful if it told me roughly how much chutney it produced, and roughly how much time it would take to cook down. Thank you for the recipe, and again I hope these comments are helpful.

Chloe, - 20-09-’16 11:21
Phil

Thanks for the comments chloe. I think that I was going through a ‘minimalist’ stage when I wrote this!

Phil, - 21-09-’16 13:13

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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