Marrow Chutney

Some vegetables just tend to hide.

No matter how often and how well you look, there will always be that one courgette …
And suddenly, you’re stuck with a marrow. At least, that’s our experience.
It’s no good to eat, but it would be a waste to throw it out.

The sollution: chutney!

As promised before, hereby the recipe of James’ Marrow Chutney, which I personally tasted for you, after taking all those pictures in it’s increasingly lovely smell. Don’t be thrown off by the long list of ingredients, you basically just toss everything in, give it a stir and that’s it -fairly simple.

You can play around with the spices, adjusting them to your own liking (and cupboard contents).

And you can use nice and small courgettes as well, if you’d like a chutney, but don’t have the garden (or the courgette in the garden).

Ingredients:
1.5kg of courgettes/marrows, chopped
2 medium onions, chopped
3 apples, chopped
25g root ginger, peeled and finely chopped (or equivalent ginger powder)
4 cloves of garlic (or equivalent garlic puree or powder)
500ml of malt vinegar (about)
300g of palm sugar
200g sultanas
tbsp of salt

Spices (vary to taste):
1-2tsp of dried chilli flakes
1-2tbsp of black mustard seeds
1tbsp of cumin seeds
1tbsp of coriander powder
1tbsp of turmeric
some star anise

oil for frying

Method:
💚Dry fry all spices.
💚Add oil, courgette and onions, fry for a bit
💚Add apple and sultanas, give it all a good stir
💚Add vinegar till just visible under the top of the veg
💚Bring to a boil and reduce heat to minimum
💚Simmer for about 30 minutes; until you can see the bottom of your pot when running a spatula through
💚Transfer to prepared jars (and yes, those funnels do make that very easy)