When I was given an enormous marrow (actually an overgrown courgette) by a work colleague the other day, I was up for the challenge it would present seeing as I am the only person in my household that appreciates a good marrow!
In my best frugal style I’ve so far lived off the marrow for three days now and have got halfway through it and so far created three dishes. The first was a ‘Marrow Masala’ which made me two main dinners and a packed lunch for work, a courgette drizzle cake of which I ate several slices at home then brought the other half to work where surprisingly my mostly male colleagues enjoyed it despite telling them the main ingredient was “Allan’s Marrow”.
Today I used a recipe for wartime marrow chutney to make three large pasta jars full of this surprisingly delicious meal accompaniment. I’ll be taking one of these as a gift to a BBQ tonight, so pretty confident that I won’t be poisoning anyone…(despite building up a reputation as the ‘Letitia Cropley’ of South Yorkshire)
Here is the recipe
- 2 lbs of marrow
- 2 apples
- 2 onions
- 1/2 teaspoon salt
- 1/2 lbs sugar
- handful of sultanas (optional)
- 1/2 – 1 teaspoon of pickling spices (I had none so used some dried herbs, pepper, crushed chilli flakes, turmeric)
- 3/4 pint of vinegar (I used 1/2 malt and 1/2 apple cider)
- Chop apples into small pieces and slowly soften for 5 minutes in a large saucepan with a little of the vinegar.
- Add the two chopped onions, add more vinegar, cook for another 5 minutes stirring when needed.
- Chop up the marrow into 1/2 inch pieces (after removing skin and seeds) and add two pounds of marrow to the saucepan with most of the rest of the vinegar and stir.
- Hold some vinegar back to add later on if mixture gets too thick.
- Add the sugar, salt, sultanas, pickling spices and stir bringing to a simmer.
- Cook on medium/low for about 45 minutes until everything is cooked soft and some of the mixture is getting thick and pulpy. Add a little more vinegar if mixture is too dry and thick.
- Meanwhile add the clean rinsed jars on a baking tray into a preheated oven at 140 C for about 10 minutes until jars are hot and steep lids in boiling water.
- When mixture is ready removed from heat and remove jars from oven.
- Add hot mixture to hot jars and screw lids on.
Makes 3 larger jars or 5 jam jars. Will keep for a year in the larder, refrigerate once open.