Marrow, date and apple chutney
This traditional British marrow chutney recipe with apples and dates is a great way to use up some summer allotment produce.
Equipment and preparation: You will need a piece of muslin and 8 sterilised jars with vinegar-proof lids.
Ingredients
- 1.8kg/4lb marrows, peeled, seeds removed, chopped into small chunks
- 4 onions, chopped into small chunks
- 3 apples, peeled, cored and chopped into small chunks
- 225g/8oz sultanas or raisins
- 225g/8oz stoned dates, roughly chopped
- 600ml20fl oz malt vinegar
- 900g/2lb soft brown sugar
- 1 tsp salt
- 2 tbsp ground ginger
- 2 tbsp mixed pickling spices, secured in a piece of muslin
Method
Put the chopped marrow, onions and apples into a large preserving pan, add the rest of the ingredients including the bag of spices and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1½–2 hours, or until well blended and thick.
Take the pan off the heat, cool and remove the muslin, squeezing the liquid from the bag. Spoon it into sterilised jars with vinegar-proof lids, filling them to within 1cm/½in of the top.
Ensure the rims are clean, screw on the sterilised lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within one month.