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