Sauce & Pickle Recipes > Marrow and Tomato Chutney

How to make marrow and tomato chutney:
A delicious, spicy, sweet chutney. Especially good with a strong English Cheddar cheese.


3lb marrow, peeled and cubed, seeds discarded
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)


- 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.