This chutney from Growing Communities might take a little while to make, but it couldn’t be simpler - just throw everything in a pan, let it cook, and that’s it!
Perfect for pairing with cheese or curries, this versatile condiment can last for up to a year if you store it right. So, whether you’re unsure how to use your marrows, or you have some tomatoes getting old, this is a great way to use them without having to eat them right away.
Add this to our autumn charcuterie board for a meal full of tasty seasonal flavours.
Overview:
Prep time: 10 minutes
Cook time: 1.5 hours
Makes: 2 x 450g jars
Ingredients:
2 tsp black peppercorns
2 tsp whole allspice
900g marrow, peeled, deseeded & chopped
225g red onion, peeled & finely chopped
450g tomatoes, roughly chopped
300g demerara sugar
100g sultanas
300ml cider vinegar
Thumb-sized piece of ginger, peeled & finely chopped
Instructions:
Put the peppercorns and allspice inside an enclosed tea strainer, or tie them in a piece of muslin.
Add to a large stainless steel pan with all the other ingredients and turn on the hob.
Bring the mixture to the boil, then reduce the heat and simmer for 1.5 hours, stirring occasionally.
The chutney is ready once it thickens and reaches a consistency similar to jam.
Allow the mixture to cool a little, take out the spices, then spoon the chutney into two 450g sterilised jars.
Storage tips
Stored in a cool, dry place, this chutney will last for around one year. However, once opened, we recommend that you put the jars in the fridge and use the chutney within three months.
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