Marrow Chutney Recipe

marrow chutney

Ingredients for Marrow Chutney:

  • 3 lb (1.4 kg) marrow
  • Salt
  • ½ lb (225 g) shallots
  • ½ lb (225 g) cooking apples
  • ½ lb (225 g) sultanas
  • ½ oz  (14 g) bruised root ginger
  • 2 teaspoonfuls pickling spice
  • 4 oz (112 g) brown sugar
  • 1 pint (570 ml) vinegar

Method for Marrow Chutney:

  1. Peel and cut the marrow into cubes, removing all the seeds. Put in layers in a bowl with a generous sprinkling of salt. Leave overnight.
  2. Drain, rinse thoroughly and put into a pan.
  3. Peel and chop the apples and shallots and add to the marrow with the sultanas, sugar, vinegar and spices (tied in a piece of muslin).
  4. Bring to the boil very slowly and then simmer gently until cooked and thick.
  5. Pour into hot, clean, sterilized jars and seal at once.
  6. Label with contents when fully cooled.

Makes about 4 lbs (1.8 kg) of Marrow Chutney. You can also use this recipe for those overgrown courgettes!

For More Information on Making Chutneys & Preserves

Chutneys - How to Make Chutney

Chutneys - How to Make Chutney

Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Chutneys, All Recipes, Marrow
26 comments on “Marrow Chutney Recipe
  1. Jan Truscott says:

    Recipes look interesting, can’t wait to try them out.

  2. Fab site cant wait to try some of the chutney’s.

  3. Wendy says:

    What a find – we don’t have an allotment just a small but productive veg plot. Thanks to the recipes, I’ve managed to use the glut of pears, marrows and plums. Its bookmarked for the future! Thank you

  4. julia shaman says:

    tried this chutney(marrow) it is fantastic and delicious

  5. carole p says:

    made this recipe (marrow chutney)last year added a few chillies to one batch it was yummy just about to make this years its so easy

  6. Ellie says:

    easy steps, and lots of help, lots of recipes to make,
    simply fantastic

  7. sue garbutt says:

    can you use pre-spiced vinegar instead of the pickling

  8. Helen Ray says:

    The chutney is delicious, I will be making it again. It is a great way to use a glut of marrows. I really like this website it has so many easy recipes with easy instructions.

  9. Luke R says:

    This looks great. How long does it keep for?

  10. Val says:

    At least 12 months but I’ve had chutneys for far longer than that!

  11. gill clark says:

    have just made this chutney, how do i get rid of the vinegary taste, it’s a bit sharp, thanks Gill

  12. Val says:

    Leave it for 3 months! You should never judge a chutney until it as had as least that time.

  13. john says:

    If I want to make double the amount do I double everything eg pickling spice ?

  14. Ann Davies says:

    Sounds great – going to give it a try.

  15. Lesley Walters says:

    What a great site! With more and more people growing their own stuff this is a real inspiration. The marrow chutney is easy to make and very tasty!

  16. Dom says:

    Hi. I did the marrow chutney about a month ago (with an oversized courgette). I just tasted it and it’s really delicious. Just the right combination of sharp and sweet and crunchy. Can recommend it.

  17. Veronica says:

    Hi, I have a dilemma!

    Just preparing to make chutney and found all our stored marrows froze during the bad weather. They looked perfect from the outside but inside they are now soft and sad looking, can I still use them or do I have to write them off?

  18. Lynda says:

    Apples have been great this year, and do not want to waste them like previous years, so have decided to make different chutneys. This will be my first time and your tips / recipies are really useful.

    Just wonder why marrows have to be soaked in salt…?

  19. Chrissie says:

    I have just made a variation of this useing over large courgettes, chopped dates and onion. Can’t wait to try it!
    I have noticed some chutney recipes only use small quantities of sugar while others use loads, as a diabetic I want to use as little as possible, will it affect its keeping properties? Can I cut down the amounts in other recipes, eg green bean chutney?

  20. william ferraby says:

    Have just made this chutney, didn’t have enough marrow, made up the weight with green tomatoes, used soft light brown sugar and clear pickling vinegar….rather than the ginger and spices….tastes wonderful.

  21. william ferraby says:

    @Lynda: hi lynda, marrows, cucumbers etc need to be salted to draw out their natural juices…then you rinse them off well with clean water…dry on kitchen paper…they will then cook without going soggy or mushy…

  22. sylvia says:

    Yes you can just use spiced vinegar in any chutney.

  23. 007 says:

    Disappointed that my marrow didn’t breakdown was this too much salting?

  24. Ally says:

    Made this yesterday can’t wait to try it. I only got 3 1lb jars what did I do wrong.?

  25. David says:

    Hi would like to make marrow chutney,is it 3lb of marrow before cutting or after


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