Wight Easy Weigh
Hints and Tips
Marrow and Ginger Chutney
1.4kg/3lb marrow flesh
25g/1oz ground ginger
2.5ml/½tsp cayenne pepper
450g/1lb soft brown sugar
900ml/1½pt malt vinegar
Peel marrow and remove seeds. Cut the flesh into cubes. Peel and mince shallots and onions.
Place all in a large bowl, sprinkle with salt and leave overnight.
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.
When mixture can be parted with a wooden spoon and the bottom of the pan can be seen, bottle in sterilised jars.
Cover and store in a cold place for up to 3-4 months.
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