Marrow/Winter Squash and Ginger Chutney

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Do not use marrows or squash more than 45 cm/18 inches long; they have no flavour. When fused with ginger, they make an excellent chutney which goes well with blue cheese, such as Roquefort or Fourme d’Ambert. Store this chutney for six months before using.


  • 1 vegetable marrow/squash
  • 75 g/3 oz root ginger, peeled and thinly sliced
  • 1 teaspoon each of cloves, mace, juniper berries, pimento
  • berries and crushed coriander seeds
  • 600 ml/1 pint/ cups cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt


    Peel and seed the marrow/squash and chop the flesh coarsely. Put everything in a large saucepan and simmer for 20 minutes. Leave to cool and then bottle.