Autumn Marrow Chutney

Ingredients

1kg Marrow
1kg Tomatoes
500g Apples
500g Onions/Shallots
500g Light Brown Sugar
600ml Cider Vinegar
50g Root Ginger
12 Cloves
2tsp Peppercorns
1tsp Coriander Seeds
1 Pinch of Salt
2tsp Chilli Flakes


Method
Peel and seed the marrow and cut into 10mm slices, arranging them in layers in a bowl, sprinkled with salt.
Leave the marrow to sit overnight, where the salt will draw out most of the excess water from the flesh.
Drain the marrow, rinsing thouroughly before cutting into cubes and placing it in a large pot.

Peel, seed and chop the apples, tomatoes and onions, adding them to the pot with the marrow.
Add the sugar and vinegar to the vegetables before making a 'Spice Bag' from a square of material wrapped around the Ginger, Cloves, Peppercorns, Corriander Seeds, Salt and Chilli.


Cooking
Once everything is in the pot, slowly bring to the boil and simmer for 90 minutes to 2 hours, stirring occasionally



Storing
When cooked, spoon the still hot mixture straight into sterilised jars and seal immediately.
(We sterilised the jars and lids in the dishwasher, removing them still warm for filling)

A good chutney, kept air-tight be kept form months, assuming it lasts that long and doesn't get eaten too quickly. Keep in a cool, dark location, away from temptation...


Serving Suggestions
This chutney is perfect with cold meats over the Christmas period, an excellent accompaniment to a cheese board with a glass of port, or a fresh spring salad and homemade bread.