Marrow Chutney

Preparation info

  • Difficulty


  • Makes about

    3 lb

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 3 lb (1.5 kg) marrow
  • 2 teaspoons salt
  • 8 oz (250 g) green apples, peeled, cored and chopped
  • 8 oz (250 g) shallots, finely chopped
  • 8 oz (250 g) sultanas
  • pints (750 ml) wine vinegar
  • 4 tablespoons sugar
  • ¼ oz (250 g) root ginger
  • 12 black peppercorns


Cut the marrow into chunks and place in a basin. Sprinkle with the salt and leave for 24 hours. Drain and rinse.

Put the marrow, apples, shallots, sultanas, vinegar and sugar into a large pan. Bruise the ginger, place in a muslin bag with the peppercorns and add this to the pan. Bring to the boil slowly and allow to simmer for 1 to 2 hours until it is of the correct consistency. Stir occasionally to prevent burning.

When cooked, remove the muslin bag, then put the chutney into warmed sterilised jars and cover immediately. Label before storing.