Marrow and Tomato Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 3lb/1.5 kg prepared vegetable marrow
  • 3 oz/75g salt
  • 1lb/450g red tomatoes
  • 8 oz/225g apples
  • 8 oz/225g onions
  • 1 red pepper
  • 1 green pepper
  • 4 oz/100g stoned dates
  • 6 oz/150g seedless raisins
  • 1 pint/500 ml vinegar
  • ½ oz/15g mustard seed
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mace
  • 1lb/450g sugar


Peel the marrow, remove seeds and pith, and weigh the flesh to give 31b/1.5kg. Chop in small cubes and put in a large bowl with salt in layers. Cover and leave in a cool place for 24 hours. Drain the marrow thoroughly. Skin the tomatoes and chop roughly. Peel, core and chop the apples, and chop the onions. Remove the stems, seeds and membranes from the peppers and chop the flesh. Put all the ingredients except the marrow and sugar into a preserving pan and cook over low heat for 1½ hours. Stir in the sugar and when it has dissolved, stir in the marrow cubes. Simmer for 1 hour until the marrow is soft and most of the liquid has evaporated, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

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