Marrow and Ginger Chutney       Veg   CD    ACC

Vegetarian  Vegetable  Cold    Accompaniment  Preserve Preserving  Preserves  Pickles

Ingredients:

1.3kg/3lb Marrow, peeled

50g/2oz Salt

450g/1lb Granulated Sugar

450g/1lb Cooking Apples, peeled, cored and chopped

450g/1lb Onions, chopped

225g/8oz Stem Ginger

225g/8oz Sultanas

1 teaspoon Ground Cinnamon

600ml/20fl.oz.  Pickling Vinegar

Instructions

1. Remove the seeds from the marrow, cut into small cubes and arrange a layer in a large bowl.  Sprinkle with salt and repeat the layers until the marrow is used up. Cover and leave in a cool place for 24 hours.

2. Drain and rinse the marrow well, then dry on kitchen paper.

3. Place all the ingredients except marrow and sugar in a large saucepan, gradually bring to the boil then reduce the heat and simmer for 30 minutes, stirring from time to time.

4. Add the marrow and sugar then simmer for 1 hour, stirring occasionally.

5. Meanwhile, prepare the jars (see notes below).

6. Spoon the hot mixture into warm jars (see notes below) cover, seal and label.

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.

Filling and covering the jars –  Fill to within 1cm/ ½ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.

Storage – Store in a cool dark place for 2-3 months before consuming.

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