Marrow and Tomato Chutney

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 3lb/1.5 kg prepared vegetable marrow
  • 3 oz/75

Method

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 in