This recipe is from Maldon Gourmet Salt Flakes ★ ★ ★ ★ ★ 1 rating Rate this recipe Marrow Chutney is an excellent way to use up your glut of marrows. Method for Marrow Chutney: Peel and cut the marrow into cubes, removing all the seeds. then leave in a low oven to dry completely. Excellent when served with curries and a side of naan bread. Peel, core and thinly slice the apples. 2 large marrows – approx 4kg, peeled, de-seeded and chopped into small chunks, 500g dates, chopped 3 large onions, sliced or chopped, 3x 350ml bottles Aspall Organic Cyder Vinegar. 3. Discover this recipe and many more apple marrow chutney recipes at Gourmandize.co.uk. A Kilner jar filled with Marrow chutney will also make a lovely gift. When you make the chutney … Please drink Aspall responsibly. 30-09-2007, 09:11 AM. It’s got a good hit of ginger without being overpowering, but what I really like is the texture that the marrow brings. 900g marrow, peeled and deseeded (you should have 450g in weight) and roughly chopped; It has bowled over many a chutney lover. Repeat till marrow is translucent and soft (about 20 mins) A savory chutney with a sweet and spicy element to it. You can leave it in this bubbling state for a half hour or so; it certainly does not benefit from being watched. Ingredients. Put garlic, onions, marrow, tomatoes and dates into a large microwaveable bowl (at least 3 pints capacity). You are already subscribed to our newsletter! Last order date for pre Christmas delivery is Sunday 20 December. Will keep for a year in a cool, dark place. As part of this marrow chutney recipe, at least 24 hours before you intend to mix the salt, onions and marrow together and leave overnight. Place in a large pan with the garlic and vinegar. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick. As the liquid evaporates the chutney will start to thicken up. For more information about cookies, how the site uses them and your privacy, see our cookie information  page. For the facts, visit www.drinkaware.co.uk. And Date and Marrow chutney is as good as it gets even if you think the ingredients are an unlikely pairing. prep time 25 mins. INGREDIENTS. Fresh cask products should be opened within 2 days of receipt and consumed within 3 days of opening them. Orders placed after this date will not be dispatched until week commencing 6 January 2021. Chop the dates into chunks. Onions should end up as if grated; marrow should be in very small dice. But let's face it, once vegetables are made into chutney they are so much more than the sum of their parts anyway. Sri Lankan date and lime chutney. What will you do with your courgette glut? Drain marrow, rinse thoroughly and place into a large pot. See Privacy Policy for info on how we collect, use and share your information. cook time 1 hour 30 minutes. Date & Marrow Chutney Posted on October 24, 2010 by All Pinky, No Brain This recipe is originally taken from Riverford Organic Vegetables – www.riverford.co.uk – but I’ve reduced the amount of salt, and upped the date content. Cook gently until the apples have broken down into a thick purée. This delicious marrow chutney is an ideal way of making use of marrow when it's in-season. Oct 8, 2014 - A tasty chutney using seasonal marrow and tomato. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. To my great relief, the chutney tastes as good as it smelled. Spicy Courgette and Apple Chutney also makes a great gift for friends and family. This chutney is a great way or enlivening cheese or cold … This website stores cookies in your browser to enhance your experience. Join Date: Aug 2006; Posts: 24392; Share Tweet #1 Marrow chutney? Try with a strong, soft blue cheese. Stir in ½ pt of vinegar. Spoon hot chutney into sterilised jars, leaving a 1cm headspace in each jar; seal with sterilised tight-fitting lids straightaway. This is my take on the much-loved green bean chutney. They also work flavour-wise. The marrow will have softened up nicely by this point, and once it has add the ginger, all spice, pepper and salt and the rest of the vinegar. It is great if you have a glut of tomatoes at the end of the season but is not essential as tinned tomatoes can give a good result too. I also wanted something light in colour as most of the chutneys I have are very dark – here goes: Take: 1kg Peeled and chopped marrow 500g Finely diced onion 1½ tbsp salt Mix, leave overnight then drain. With a generous sprinkling of salt a trembling simmer and add marrow and date chutney sugar post Magazine. 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