Marrow and Onion Chutney recipe

Preparation Time: 12 hours | Cooking Time: 1 hours

A thick, lightly spiced and sweet chutney, this marrow and onion chutney is perfect for serving with cheeses, crackers, fresh crusty bread or just as it is with a selection of fruits.


  • 1 large marrow, peeled and seeds removed
  • 900g onions, peeled
  • 2 Granny Smith apples, peeled, core and seeds removed
  • 1.2litres malt vinegar
  • 450g caster sugar
  • 1 dstsp. each mustard powder and turmeric
  • 1 tbsp. corn flour
  • Salt


  1. Dice the marrow and onions. Place into a large bowl and sprinkle liberally with salt. Cover and leave to sit overnight then strain off the water.

  2. Place marrow, onions, apples and vinegar into a saucepan. Bring to a simmer and cook until everything is soft. Add half the sugar, stir, and cook until dissolved. Mix together the mustard, turmeric and corn flour with a bit of vinegar and add to the chutney. Cook for a few minutes, then taste. Add more sugar if desired and cook for a further 5 minutes or until dissolved.

  3. Let the chutney cool slightly, then spoon into sterilised jars. Store in a cool, dark place.

You could use some courgettes in place of the marrow if you like. Recipe serves 24.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Marrow and Onion Chutney Review by John B on 1st November 2013:

I also made this for family and friends, and I now wish that I had kept it all it was so, so good.

Marrow and Onion Chutney Review by Jeanette on 10th October 2013:

I've made this recipe twice for my friends and family, they all love it.