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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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Sauce & Pickle Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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