Marrow Chutney

Serves: 0

Autumn Marrow Chutney

The perfect way to preserve your marrows with a fruity seasonal chutney, ready for your harvest festival. Thank you to LittlePod friend Jill for sending us this recipe.


2kg marrow
500g onions, finely chopped
500g apples, peeled and chopped
1.5 litres white vinegar
400g dark brown sugar
6 small green or red chillies, finely chopped
12 fresh cloves, ground
20g turmeric
1tsp English mustard
½ tsp LittlePod Vanilla Paste


Peel marrow, remove seeds and chop into small pieces [c. 1/2cm cubes]. Sprinkle with salt and leave until you can drain the water [preferably overnight]. Add marrow, apples and onions to a preserving pan with the vinegar and rest of the ingredients.

Boil and then simmer for 2 hours or until you have a chutney consistency [test by putting some on a cold plate and if it is runny when tipped slightly then it is not ready]. Bottle when cool.