Spicy marrow chutney recipe
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
Ingredients
Read MoreAdventures in Preserving: insert your own hilarious jam pun here
I had yesterday largely away off work/from my computer in order to catch up on my preserving.
As I tweeted last night:
Today I’ve made 5.5lbs of spicy marrow chutney, 3lbs of marrow & chilli jam, 4lbs of blackberry & apple jam, & 3lbs of spicy plum chutney.
Also made 3lbs of ratatouille & 2 giant marrow cakes. All using stuff from the garden; recipes for everything to follow on the blog soon!
And as I added this morning:
I have a blister on my hand from hacking up all the marrow yesterday. It’s like when I got a blister from too much spinning. I’m hardcore!
All the courgettes/marrow were from the garden – I used five out of six of the marrows I harvested the other day, and had collected 2.5lbs of courgettes for the ratatouille. The ratatouille also included tomatoes from the garden.
The spicy plum chutney was made from the remainder of the plums from the tree outside the kitchen, the ones that are either wild plums or cherry plum but either way, tasty plums. And the blackberries are from the field next door to our house. (Both fruits had been frozen for a couple of weeks but needed to come out to make room for the ratatouille and marrow cakes.)
I was truly exhausted by the end of the cooking session and when I count it in jars, it doesn’t feel like I’ve got a lot to show for all the work – but when I think that along with the last batch I made, it’ll more than fulfil our jam & chutney needs for a year, it feels like a lot more worthwhile.
Some of the recipes I kinda made up on the fly, others I tweaked from existing recipes – I’ll post them all with my modifications over the next week or so — let me know if you have any preference for ones to see first!
Read More