Irish Marrow Chutney

I have been a little busy for the past couple of weeks, so I’ve not been paying much attention to the courcozelle vines beyond the minefield.  It came as something of a surprise to find that the tiny striped zuccinis I remembered seeing just a week ago are now marrows of significant size.  There is enough for soup, stuffed marrow and chargrilled zuccini pasta sauce for the next month.  Today is St Patrick’s Day however, so I will honour the occasion by making my absolutely favourite chutney.  This is not to downplay my enjoyment of any of the others I make.. however this is the jar I reach for to accompany a dark ale, sharp cheese and crusty bread on any autumn afternoon picnic.  The flavour reminds me of mulled wine .. deep, fruity and richly spiced.  It makes a very tasty addition to stews, meatballs, pies and cheese-and-chutney sandwiches.  Gently warmed it also makes a superb gravy for roast beef or venison.  I may just pour an extra shot or two of whiskey to sip while waiting for it to cook.  Sláinte Gaelach

  • 1½kg marrow
  • 1½kg apples
  • 225g onions; peeled and chopped
  • 1 large clove garlic; crushed
  • 100g sultanas
  • 100g raisins
  • 100g dried apricots; chopped finely
  • 100g preserved ginger; chopped finely
  • 50g slivered almonds
  • 4 tablespoons mustard seed
  • 1 tablespoon chilli powder OR 2 fresh cayenne chillis
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 900ml malt vinegar
  • 1¾kg sugar
  • 75ml whiskey

Peel, seed and dice the marrows.

Peel, core and dice the apples.

If you are using fresh chilli, remove the seeds and membranes, then chop them finely.

Place all of the ingredients into a large pan.  Bring to the boil and simmer for 90 minutes or until the consistency of jam.  Stir frequently to prevent the chutney scorching.

Bottle while still hot.  Store in a cool, dark place for at least six weeks to allow the flavour to mature.

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