Spicy Autumn chutney

marrow chutney


A couple of weeks ago I made my first batch of chutney of the year……I’m a bit of a chutney pig if I’m honest and happily consume huge mounds of it.  I particularly love it under toasted cheese and when we have leftovers that can be eaten cold with a green leaf salad (in the winter we …okay, the beloved boyfriend is really the one who cooks it…..make a lovely chestnut and mushroom wellington wrapped in puff pastry, it’s so good to eat hot but I also like it cold with some chutney on the side)

I like my chutney super spicy and use lots of fresh ginger, I grate it using a Japanese ginger grater which basically pulps the ginger so you get lots of ginger juice (this is also good in lemon and honey tea if you have a cold…and makes for the best gingerbread too)

This is my basic chutney recipe, it’s also really good made with pumpkins rather than marrow.  It’s a good way to use up windfall apples and tomatoes that haven’t ripened, and generally I find those cheap pumpkins for Halloween carving cook down a treat to make for a thick and sludgy chutney.

These are rough measures for the fruit and veg, a little under on one can be topped up with a little extra on something else.  (the weight is after veg and fruit have been peeled, cored, and de-seeded, apart from the tomatoes,  just weigh those as they are)


Marrow, Apple and Ginger Chutney


1 kilo of marrow

1 kilo of tomatoes

1 kilo of cooking apples

500 – 750 g onions (I used 2 huge onions which weighed about 625 g

500 g brown sugar

500 g sultanas

750 ml cider vinegar



fresh ginger (about 1 1/2  inches by 3 inches)

dried chilli flakes (I used 3 tea spoons)

1 teaspoon of maldon sea salt

cloves, coriander seeds, mace blades, black peppercorns (about a dozen of cloves and pepper, and a teaspoon of the coriander and mace blades) tied up in a muslin square of fabric)




Scald and skin the tomatoes and then roughly chop them up.  Peel the apples and onions, chop them up and add them to the tomatoes.  Remove the outer skin of the marrow, remove the seeds and cut the flesh into half inch cubes, and add to the chutney mix.

Pour in the vinegar and a further 250 ml of water.  Add the sugar and the sultanas.  Grate in the ginger (squeeze all the juice out and discard the fibrous part).  Add the spice bag.

Gently bring the chutney to a boil and allow to simmer, give it a stir every 15 minutes or so so that the sugar dissolves and doesn’t burn.

Simmer for a couple of hours until the chutney has reduced and is thick and rich.

When the chutney is cooked allow to cool for 5 minutes and then put into sterilised jars with plastic coated screw top lids.

Leave to mature for about a month before eating.


This made 10 jars.





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