Marrow chutney

Makes 1kg
1 hour 20 minutes


  • 1.25kg marrow, (gross weight)
  • 700g of ripe tomatoes
  • 250g of onion, chopped
  • 2 garlic cloves, chopped
  • 60g of currants
  • 300g of soft brown sugar
  • 300g of Demerara sugar
  • 2 tbsp of salt, plus 1 tsp
  • 2 tsp ground ginger
  • 2 tsp black pepper
  • 2 tsp coriander seeds
  • 400ml of white wine vinegar
  • 200ml of malt vinegar


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