Marrow And Tomato Chutney Recipes

MARROW CHUTNEY

Steps:

• Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
• Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
• Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.

MARROW AND TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large stainless steel pan and gently bring to the boil. Reduce the heat and simmer for 1½ hours until the mixture is jam-like. Meanwhile prepare the jars. Wash the glass jars in hot soapy water, rinse and pop in a low preheated oven at 110°C, 90°C Fan, Gas mark 1 for 30 minutes. Remove from the oven. When the chutney is ready (the mixture should still be a little runny) remove from the heat, discard the pickling spices and spoon into sterilised jars. Cover the top surface of the chutney with waxed paper discs cut to size to seal. Cover with the lid whilst still hot, label and store in a cool place for up to 3 months.

AUTUMN TOMATO CHUTNEY

Steps:

• Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

COURGETTE & TOMATO CHUTNEY

Steps:

• Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat, stirring, until the sugar dissolves then add the rest of the ingredients with a tsp of salt.
• Bring back to a simmer then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
• To sterilise the jars, wash thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
• Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.