Marrow Chutney

I adore this recipe because it uses asafoetida, the smell of which you either like or loathe. The Romans were keen on it, and I am sure this Indian recipe would have been perfectly familiar to an ancient Roman. It’s brilliant for using up overgrown marrows — the only use I have ever discovered for them, except for chopping them up as finely as possible and spreading the resulting paste in a thin layer over the compost heap. Once you’ve opened a pot of this chutney, keep it in the fridge.