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Spicy marrow chutney recipe

Posted by on Thursday 16 September 2010 in cooking, preserving | 19 comments

Here’s the first recipe from my preserving marathon on Tuesday: spicy marrow chutney.

With all the different spices, it’s got a very full taste rather than a one-note blast of chilli heat.

It’s not the texture of either smooth jelly-like jam nor chunky like Branston — although it would be possible to make it like that – just cut the marrow a lot smaller to start with, blend the onions etc and skip the mashing stage. I did it my way because I wanted something more spreadable for sandwiches. Plus chopping up so much marrow into teeny-tiny pieces? yawn.

It’ll be amazing with ham and beef.

Spicy marrow chutney recipe


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