Sauce & Pickle Recipes > Marrow and Tomato Chutney
3oz salt
2lb tomatoes, skinned and chopped.
8oz onions
12oz cooking apples peeled, cored and chopped
1 pint distilled malt vinegar
1lb soft light brown sugar
8oz dates, stoned
1 level tablespoonful mustard seeds
2 level teaspoons each of ground ginger and ground allspice
1/4 level teaspoon freshly grated nutmeg
(see measure conversions for more information)
- Cover the bowl and stand aside for 24 hours.
- Rinse the salted marrow in cold water.
- Drain well and set aside.
- Put the tomatoes and apples into a preserving pan or heavy saucepan.
- Add the vinegar.
- Stir well.
- Bring to the boil.
- Reduce the heat and cook gently for 30 minutes.
- Add the dates, brown sugar and spices.
- Add the marrow.
- Stir well and bring to the boil.
- Reduce the heat.
- Simmer for very carefully 1 1/2 hours, stirring frequently until the chutney thickens.
- Remove from the heat.
- Allow to cool a little.
- Bottle in clean, warm jars.
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How to make marrow and tomato chutney:
A delicious, spicy, sweet chutney. Especially good with a strong English Cheddar cheese.Ingredients
3lb marrow, peeled and cubed, seeds discarded3oz salt
2lb tomatoes, skinned and chopped.
8oz onions
12oz cooking apples peeled, cored and chopped
1 pint distilled malt vinegar
1lb soft light brown sugar
8oz dates, stoned
1 level tablespoonful mustard seeds
2 level teaspoons each of ground ginger and ground allspice
1/4 level teaspoon freshly grated nutmeg
(see measure conversions for more information)
Method
- Put the pieces of marrow into a bowl in layers sprinkling each layer with salt.- Cover the bowl and stand aside for 24 hours.
- Rinse the salted marrow in cold water.
- Drain well and set aside.
- Put the tomatoes and apples into a preserving pan or heavy saucepan.
- Add the vinegar.
- Stir well.
- Bring to the boil.
- Reduce the heat and cook gently for 30 minutes.
- Add the dates, brown sugar and spices.
- Add the marrow.
- Stir well and bring to the boil.
- Reduce the heat.
- Simmer for very carefully 1 1/2 hours, stirring frequently until the chutney thickens.
- Remove from the heat.
- Allow to cool a little.
- Bottle in clean, warm jars.
If you have a question or comment relevant to this page, then please post it below.
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I made this Marrow and Tomato Chutney today and I have to say it is delicious :-).
One critisism (well, it's not really a critisism, more a request :-) ). on the recipe though - it didn't say when to put the onions it - it wasn't until I was adding the dates etc that I realised the onions were still sat on the side - might be worth a mention please :-).
Also, when making the chutney I didn't have any allspice to hand so added 4 teaspoons of ground ginger and no nutmeg as I'm allergic to it, and as I said it is delicious :-).
Thanks for this recipe :-)
Many thanks
Lynn :o)