Marrow chutney

• marrow g

  peeled and deseeded

• shallot↗225g g

  sliced

• apple↗225g g

  peeled, cored and sliced

• sultana↗225g g
• ginger cm

  finely chopped

• demerara sugar↗225g g
• malt vinegar850ml ml
• black peppercorns↗12

Step-by-step instructions

1. 1

   Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.

2. 2

   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.

3. 3

   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.