Marrow chutney

Marrow chutney



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I live in London, so this chutney has come about because I wanted to make chutney and sadly not because I had a glut of vegetables in the garden. I’ve veered away from some of the traditional British chutney spices, such as allspice and clove, and instead used coriander seeds, as I thought this might suit the marrow better. Chutney is very amenable however, so if you miss those spicy flavours then please feel free to tweak as you see fit. Also due to my London living and therefore London-sized kitchen, I have made a relatively small quantity that you don’t need an enormous saucepan for. This recipe make approximately 1kg chutney.

Peel the marrow and scoop out the seeds and cottony centre. Cut roughly into 2cm pieces. Place in a colander set over a bowl or in the sink and sprinkle 2 tablespoons of salt over them. Mix and leave to drain for at least 2 hours
Score a cross into the bottoms of the tomatoes and pour boiling water over them. Drain the water after a minute or two and refresh with cold water. Peel, core and seed the tomatoes, then chop them into slightly smaller pieces than the marrow
Once the marrow has had its draining time, discard the liquid it has let out, then add it along with the tomatoes and all the other chutney ingredients to a saucepan. Bring gently to the boil and cook steadily – not too ferociously – until the mixture starts looking and feeling like chutney (about 50 minutes to 1 hour). You do not want the mixture to be jammy
Do skim the mixture from time to time and make sure you stir at regular intervals. Towards the last 10 minutes of cooking, don’t wander too far from the chutney as it can have a terrible habit of sticking and burning
Once it’s ready, ladle the chutney into sterilised jars. Leave the chutney at room temperature for at least 2 months to develop its flavour before using
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