Recipe: Kristina’s Marrow Chutney
No need to peel the marrow or apples in this easy recipe.
Words and recipe: Kristina Jensen
Chutney flavour varies a lot. It depends on the acidity content of the fruit and vegetables in it, and the vinegar. I try to use as little sugar as possible while still retaining the sweet-and-sour balance. I’ve given you some options, but I prefer to use chopped dates and to leave the peel on the marrow and apples. However, do what suits your palate.
Makes: 10-11 380g jars
Time: 90 minutes (not including waiting time)
4 tbsp salt
4 onions, chopped
10 crushed garlic cloves
2-4 fresh chillies, seeds removed, chopped
6 green apples, cored and cubed
3 green capsicums, cubed
600ml white wine vinegar
4 thumb-sized pieces of fresh root ginger, grated
1 tbsp black mustard seeds
5 tbsp turmeric
1 tsp ground white pepper
3 tsp celery seeds
3 tsp cumin powder
3 tsp ground coriander
1 cup of olive oil
300g chopped dates, raisins, or sultanas
500g raw sugar
4 tbsp cornflour in ½ cup of water
Slice the marrow in half, scoop out the seeds, and chop into cubes. Add to a bowl with 4 tbsp of salt and mix. Leave to sit overnight. The next day, drain the marrow and rinse.
Place into a large, heavy-bottomed pot with all the other ingredients, except the cornflour and water. Bring slowly to the boil and simmer for 40-50 minutes. Shake or whisk the cornflour and water. Add to the chutney, stirring constantly, and cook until it thickens. Spoon into hot, sterilised jars.
Label and store in a dark cupboard for a couple of weeks to let the flavours develop.