Courgette Recipes

Marrow Chutney recipe

This marrow chutney recipe will provide you with just over 2 1 litre sized Kilner Jars.

Marrow Chutney recipe

  • Servings: 4-5
  • Difficulty: easy
  • Print

This marrow chutney recipe will provide you with just over 2 1 litre sized Kilner Jars.


  • 1 large marrow, peeled and chopped into small chunks
  • 2 large spanish onions, diced
  • 2 tablespoons salt
  • 4 Granny Smith apples diced, peeled and chopped into chunks
  • 1.2L malt vinegar
  • Up to 500g sugar
  • 1 tablespoon cornflour
  • 1 tablespoon turmeric
  • 1 tablespoon mustard powder
  • 1 tablespoon turmeric
  • 4 tablespoons of sultanas (optional)


  1. As part of this marrow chutney recipe, at least 24 hours before you intend to mix the salt, onions and marrow together and leave overnight. We’re using the salt to extract the water from onions and marrows so that the mixture won’t get too mushy.
  2. When you make the chutney remove the water from the pot.
  3. Add the apples to mix, along with the vinegar and add some heat, we want to get the pot to simmer until the vegetables are soft, this can take around 20 minutes or so.
  4. Add 300g of sugar and stir.
  5. In a separate bowl, mix the cornflour, mustard powder and turmeric and splash of vinegar until the mixture is a paste. Add this new mixture to the pot and dissolve. Keep stirring until the mixture becomes thick. If there are large chunks, use a potato masher to break the mixture.
  6. Sample the mixture and adjust to your own taste, you may find that you want to add some more sugar, or some more vinegar depending on what you like.
  7. Add the mixture to hot, sterilised jars and seal.
  8. You can use this chutney straight away, but for best results, leave to mature for at least four weeks.

6 replies on “Marrow Chutney recipe”

So long as it’s probably sealed and everything is serialised, I’d say this is good for 6 months minimum – mainly because of the vinegar content. With any chutney, I find it gets better with age 🙂


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