Spicy Marrow Chutney

Spicy Marrow Chutney

This chutney is a perfect way of preserving and enjoying marrow all year-round

Prep time:
10 minutes
Cooking time:
120 minutes


  • 1.5kg marrow,de-seeded and cut into small cubes (½ cm square)
  • 2 red onions,peeled and finely diced
  • 250g sultanas
  • 250g muscovado sugar
  • 300ml malt vinegar
  • 400ml apple cider vinegar
  • 3cm piece of fresh ginger, finely grated (do not peel)
  • 2 tsp dried chilli flakes
  • ½ tsp freshly ground black pepper
  • 2 tbsp salt


  • Place the diced marrow into a large bowl and sprinkle with the salt, stir to ensure the marrow is evenly coated and place in the fridge for 10-12 hours or overnight.
  • Rinse the marrow thoroughly in cold water to remove all of the salt residue, drain and place in a large saucepan. Add all of the remaining ingredients and bring to the boil.  Reduce the heat to a simmer and cook until the sauce has thickened, this will take approximately 80-90 minutes.
  • Once cooked, remove from the heat and allow to rest for 20-30 minutes.
  • Spoon carefully into sterilised jars and seal.  This will keep for 9-12 months in a cool dark place.

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