Method
1. Melt the butter gently in a large, heavy-bottomed pan. Add the onions and garlic and let them soften over a low heat until
translucent and fragrant – about 10 minutes.
2. Add the diced marrow and apples to the pan, stirring to coat everything in the butter. Sprinkle in the 70g of sugar and a pinch of salt. Let the mixture cook gently until the fruit and veg begin to release their juices and turn glossy.
3. Now pour in the cider vinegar and add the rest of the sugar, followed by all the spices: cinnamon, nutmeg, mixed spice, turmeric, ginger, five spice, chilli flakes, and salt. Give it a good stir – the kitchen should smell incredible by this point.
4. Simmer uncovered over a gentle heat for about 45-60 minutes, stirring occasionally, until thickened and jammy. If it’s still a little runny, mix the cornstarch with a spoonful of water and stir it in to help it thicken. Add the raisins towards the end so they plump up in the spiced syrup.
5. Taste and adjust the seasoning – a little more vinegar if you like it sharp, or a sprinkle more sugar for balance.
6. Spoon the chutney into sterilised jars while hot, seal, and let cool completely. It’ll keep for weeks in a cool cupboard and
gets even better after a few days.
To serve:
Toast a slice of sourdough until golden, layer on some sharp cheddar, a spoonful of the chutney, and a few torn basil leaves.
Perfect with a cup of tea or as a snack before dinner.
Ingredients
1.5kg marrow, peeled and diced
4 medium apples, peeled, cored and chopped
2 onions, finely diced
5 garlic cloves, crushed
30g butter
300ml cider vinegar
70g demerara sugar (for softening vegetables)
300g demerara sugar (for simmering)
l tsp cinnamon powder
l tsp nutmeg powder
2 tbsp mixed spice
l tbsp turmeric
l tbsp ground ginger
l tbsp Chinese five spice
2 tsp chilli flakes
2 tbsp salt
½ tsp cornstarch ( optional, for thickening)
A handful of raisins
To serve (optional):
l slice sourdough bread
2 slices mature cheddar
A few large basil leaves
Why not try?
Snack
