Lynn's Marrow Chutney
The marrow in this recipe can be replaced with squash or pumpkin too.
1.4 kg marrow
salt
225 g shallots
225 g cooking apples
12 black peppercorns
2 cm root ginger
225 g sultanas
225 g soft brown sugar
900 ml malt vinegar
1. Peel the marrow and remove seeds, and cut into bite-sized pieces.
Place in a bowl and cover with salt, and leave overnight. Rinse and drain well.
2. Skin and slice the onions, peel, core and slice the apples.
Put into a large pan with the marrow, sultanas, sugar and vinegar.
Tie the peppercorns and ginger in a piece of muslin and add that too.
Bring to the boil, then reduce heat and simmer for
1-2 hours, or until thick
(there should be no excess liquid).
3. Remove muslin bag, and pour into warm sterilized jars.
Seal firmly and store in a cool dark place for at least 1 month before using.