Marrow and Ginger Chutney

  • 1.4kg/3lb marrow flesh
  • 225g/8oz shallots
  • 450g/1lb onions
  • 25g/1oz salt
  • 25g/1oz ground ginger
  • 2.5ml/½tsp cayenne pepper
  • 450g/1lb soft brown sugar
  • 900ml/1½pt malt vinegar
  1. Peel marrow and remove seeds. Cut the flesh into cubes. Peel and mince shallots and onions.
  2. Place all in a large bowl, sprinkle with salt and leave overnight.
  3. Transfer to a large saucepan, add ginger, cayenne, sugar and vinegar. Bring to the boil, stirring continuously. Simmer gently for 2 hours, stirring often when the mixture starts to thicken.
  4. When mixture can be parted with a wooden spoon and the bottom of the pan can be seen, bottle in sterilised jars.
  5. Cover and store in a cold place for up to 3-4 months.