Dadda’s Marrow Chutney

What You Need                                 

  • 3 lb marrow or zucchini (after preparation)
  • 1 lb onions
  • 1 lb cooking apples
  • 1 lb sugar
  • Piece of root ginger (smashed)
  • 10 dried red chillies
  • 10 peppercorns
  • 1 level dessertsp turmeric powder
  • 1 pint malt vinegar

What You Do

  1. Skin marrow, remove seeds, cut into small pieces, place in bowl and sprinkle liberally with salt, and preferably block salt. Leave to stand overnight. Rinse well, put into large saucepan.
  2. Mix turmeric powder to a thin paste with a little of the vinegar.
  3. Tie chillies and peppercorns in a small piece of white muslin with smashed ginger.
  4. Peel apples and onions chop into small pieces.
  5. Put apples, onions, sugar and vinegar into the saucepan with the marrow.
  6. Add the bag of spices and turmeric powder.
  7. Boil for about 30 minutes and then remove the muslin bag.
  8. Boil for another 15 minutes until it is nice and soft.
  9. Cool and put into clean, warm jars and cover.

Cook’s Note:

Elsie Crews: Before cooking, shut all the doors in the house and open the kitchen window or your house will smell like a pickle factory!

Marie Macdonald: You can adjust the spices to your taste.  I don’t think Dadda used root ginger.


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