Chichester Yacht Club Magazine September 2018 | Page 36

Dickenson's Real Meals... Marrow chutney
What will you do with your courgette glut? Make the most of them in a fruity chutney with
ginger, apples, sultanas and shallots.
Ingredients
►
►
►
►
►
►
►
►
1½ kg/3lb 5 oz marrow, peeled
and deseeded
225g shallot, sliced
225g apple, peeled, cored and
sliced
225g sultana
2cm piece ginger, finely chopped
225g demerara sugar
850ml malt vinegar
12 black peppercorns
Method
1.
2.
3.
4.
36
Cut the marrow into small pieces,
put in a bowl and sprinkle liberally
with 2 tbsp salt. Cover and leave
for 12 hrs.
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,
5.
6.
until the consistency is thick.
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.