Marrow & Courgette Chutney Recipe submitted by David
This chutney goes lovely with cheese or cold meats. Best to leave in a cool, dark place for 2 – 3 weeks at least before consuming.
Ingredients for Marrow & Courgette Chutney :
- 1 kg marrow
- 500 g courgette
- 1 large onion
- 1 large cooking apple
- 250 g raisins
- 1 tbsp of mustard seed
- 125 g golden granulated sugar
- 1 pint of malt vinegar
- 1 tbsp of salt
Method for Marrow & Courgette Chutney:
- Peel & chop marrow in to small cubes, don’t forget to remove seeds.
- Peel & roughly chop courgette and apples, don’t forget to take out apple core.
- Finely chop onion.
- Put all your chopped stuff in to a big pan with raisins, salt, mustard seed, sugar and vinegar.
- Bring to the boil slowly then simmer gently, don’t cover pan with lid.
- When mixture is cooked and thick pour into hot, sterilized jars and seal.
Leave mixture in cool, dark place for 2 – 3 weeks before consuming. Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
Goes lovely with cheese or cold meats.
General Chutney Making Information
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Hi planted courgettes. If they go large I take it they are marrows, your recipe says marrows and courgettes are they the same for the chutney.
Myrna Venters
Hi when labelling jams chutneys etc, should it be the date produced or use by date, and how long will they last in sealed jars.
sheila
Hi, when making Marrow and Courgette Chutney, does it have to be golden granulated? Can I use unrefined demerrara?
I always put the date produced. Jams and chutneys will last for at least a year if properly prepared and sealed.
I have just made this and I am not sure it has worked 😮 Does this recipe have enough sugar and vinegar in it?
Marrow also means bone marrow, so the marrow in this recipe is what exactly? I know that courgettes are zucchini here in the states. But if marrow is also a squash family fruit what is it? Someone said it looks like a pumpkin but is shaped like a banana, though much bigger. Have never seen them here and we eat and grow just about every vegetable they have seeds for.
@MotherLodeBeth:
Let courgettes (zucchini) grow and they become large green and white striped marrows
Absolutely stunning! and definitely uses large courgettes rather than bone marrow.
Would you recommend using plastic screw top jars, eg coffee jars. I have been given some & am not sure if they are suitable for jams & chutneys. Thanks
Plastic or plastic-lined metal lids are perfectly fine for preserves. I save both jars and lids from shop-bought products. I pack jam into hot sterilised jars and then rinse the clean lids with vinegar before placing on the filled jars. Vinegar discourages any mould and metal lids ‘pop’ down when the jam cools to indicate a good seal. Cellophane lids allow the contents to dry out too much and are not so convenient once you have opened the jar.
@myrna venters: marrows and courgettes (Zucchini) are both members of the squash family. Courgettes are usually dark green all over while marrows are a lighter green with white or yellow stripes – they have slightly different flavours but pretty much the same texture. Altering the ratio of marrow to courgette shouldn’t really alter the texture of the chutney but it may taste slightly different.
Made it this morning, with a slight twist by adding a chopped chilli, garlic and 1 lb of mixed tomatoes (green and yellow). I also used white vinegar. Extra liquid from the tomatoes stopped it from becoming to dry.
Can’t wait to try this in two weeks.
@Ruth: It is referring to the vegetable marrow which is a large green vegetable like a big courgette.
Yes it is. What other type of marrow is there?
Never made it before, but it’s in the pot just now. I was over run with large courgettes, so just used them instead of marrow. Fingers crossed it works.