Recipe: Marrow and Ginger Chutney

Hookery Cookery Home > Pickle and Chutney Recipes > Marrow and Ginger Chutney Makes about 6 lbs. (1.35kg) marrow


Delightful taste of ginger in this tasty marrow chutney


  • 3 lb. (1.35kg) marrow
  • 2 oz. (50g) salt
  • 1 lb. (450g) granulated sugar
  • 1 lb. (450g) cooking apples, peeled, cored and chopped
  • 1 lb. (450g) onions, chopped
  • 8 oz. (225g) stem ginger
  • 8 oz. (225g) sultanas
  • 1 teaspoon ground cinnamon
  • 1 pint (570ml) pickling vinegar
  • Cooking Instructions:

    1. Peel the marrow and remove the seeds
    2. cut into small cubes and arrange in a layer in a large bowl
    3. Sprinkle with salt and repeat the layers until the marrow is used up
    4. Cover and leave in a cool place for 24 hours
    5. Drain and rinse the marrow well, then dry on kitchen paper
    6. Place all the ingredients except marrow and sugar in a large, heavy based pan
    7. Gradually bring to the boil and simmer for 30 minutes
    8. Add the marrow and sugar then simmer for one hour, stirring occasionally
    9. Spoon into clean, hot jars; seal and label


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