Marrows are easy to grow, but as far as taste goes rather bland and tend to be stuffed, whole or in rings, with various filling - I like mine peeled, deseeded, cut into slices and fried with my breakfast bacon and eggs.
However being so easy to grow and having cooked and eaten them every which way my mum tended to use the last of the crop to make a rather nice chutney. This recipe will fill approx 4 x 1lb jars
F Watson
Ingredients
1lb of marrow (weight after peeling and deseeding)
1lb of tomatoes
½ lb of onions
1 tablespoon of pickling spice
1teaspoon of ground ginger
½ lb sultanas
¾ lb of brown sugar
½ pint of malt vinegar
Method
Cut marrow into small cubes
Tomatoes, skin and cut into approx eight pieces
Chop onions into small pieces
Place all the ingredients into a saucepan over a low heat and stir until the sugar has dissolved
Simmer for approx an hour, stirring occasionally until thickens (to check thickness press down with a spoon, when the depression does not fill with excess liquid
Wash Jars and place into a cool oven to warm and dry (225° F, 110° C)
Pour hot chutney into warmed jars, lay round waxed tissue on top, waxed side down to seal the surface.
Once the chutney is cold put on vinegar proof lids, stick on name and date labels and store in a cool dark cupboard.
