Friday, December 30, 2011

Marrow Chutney - 1950's

A chutney recipe from Farmhouse Fare.

4 lbs marrow
1/2 lb pickling onions
6 cloves
1.5 lbs of loaf sugar
half ounce of tumeric
9 chillies
1.5 ounces ground ginger
1.5 ounces mustard
2 pints vinegar

1. Cut the marrow into small squares (half inch or so)

2. Lay on a dish and shake some salt over it leaving it overnight.

3. Drain it, then boil the other ingredients for 10 minutes

4. Now add the marrow and boil for half an hour, or until tender and put into jars.

For more information about making Chutney visit

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