Marrow Chutney

This recipe has been copied from an old recipe note book belonging to my mother. As with all her recipes it seems to have evolved over the years. I will give you her changes and leave you to make your own mind up.

1. 2 firm marrows chunked , sprinkled with salt and left to stand overnight
2. 2 quarts of vinegar
3. 1lb lump sugar
4. 1oz turmeric
5. about 6 shallots
6. a few chillies to taste

Method :
Drain off liquid from the marrow. Mix  lump sugar, turmeric and shallots (though she hasn't written it, take it that they are chopped) and chillies in the vinegar ( again personally I'd leave the chillies whole) and boil for 10 minutes. Add marrow and boil for further 20 minutes and put into jars.

Again, though she hasn't written it I'd leave the chutney a while before eating. If I remember correctly it will keep for months though it was so delicious it never lasted long enough! Wonderful with Cornish Pasties straight from the oven.

1986: 4 lbs marrow, 12 small onions,2 pints vinegar, 8oz sugar,½ teaspoon chilli powder,1 level teaspoon ginger, 12 peppercorns,1oz turmeric.
1989:  1 marrow, 6 shallots, ½oz turmeric, 6 tsp curry powder, 2 pints vinegar,½lb sugar and chillies
1993: 5 lbs marrow,12 oz sugar, 6 chillies,½ teaspoon curry powder, 6 small onions, 1oz turmeric and cornflour to thicken it. Vinegar must be the same as before.
2002: 4 lbs marrow, 6 large shallots,6 birds eye chillies, teaspoon curry powder, 1oz turmeric, 2 pints vinegar, 12 peppercorns, 10oz sugar

Working from memory I think the chillies were left whole then removed before putting into jars. The marrow was always in ½"/ 2.5 cm chunks and never too soft to be unpleasant. How much was actually made in each batch I never knew but it was always in big Jam Jars or in earthenware brown jars.

All I can say is, do try it and 'make it your own'. It's a gorgeous golden colour due to the turmeric and spicy. Even marrow haters ought to try it.