Marrow and Ginger Chutney
Created by moonwind, Monday, 16 October 2006
Description
Marrow chutney with taste of ginger.
Ingredients
At a glance
Cuisine
Type
Preparation Time
Cooking Time
Budget
Seasonality
Makes
6lbs
- 3lb Marrow
- 2oz Salt
- 1lb Granulated Sugar
- 1lb Cooking Apples, peeled, cored and chopped
- 1lb Onions, chopped
- 8oz Sultanas
- 1 teaspoon cinnamon
- half teaspoon ground nutmeg
- 8oz stem ginger
Method/steps
- Peel and de-seed Marrow
- cut into small cubes and arrange in a layer in a large bowl.
- Sprinkle layer with salt.
- Repeat layering until marrow used up.
- Cover bowl and leave layered marrow in cool place for 24 hours.
- Drain and rinse the marrow well, then dry on kitchen towel or in tea towel.
- Place all the ingredients EXCEPT the marrow and Sugar into a large jam making pan.
- Gradually bring to the boil and simmer for around 30 minutes.
- Add the marrow and Sugar and Stir occassionaly for about One Hour.
- Spoon into clean, hot jars, seal and label.
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