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Marrow Chutney Recipe
|Marrow||4 Pound, seeds removed and peeled (1.75 Kilogram)|
|Salt||6 Ounce (175 Gram)|
|Onions||1 Pound (450 Gram)|
|Cooking apples||1 Pound (450 Gram)|
|Soft brown sugar||12 Ounce (350 Gram)|
|Sultanas||12 Ounce (350 Gram)|
|Vinegar||1 Pint (600 Milliliter)|
Serving size: Complete recipe
Calories 3024 Calories from Fat 23
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 157.1 mg6.5%
Total Carbohydrates 756 g251.9%
Dietary Fiber 41.3 g165.1%
Sugars 646.2 g
Protein 27 g53.5%
Vitamin A 5.1% Vitamin C 441.5%
Calcium 66.7% Iron 63.1%
*Based on a 2000 Calorie diet
Place layers of the chopped marrow in a large bowl and sprinkle each layer generously with the salt.
Cover and leave to stand overnight.
Drain the liquid from the marrow, and rinse off the remaining salt.
Drain and place in a large saucepan.
Peel and quarter the onions and chop roughly, using the double-bladed chopping knife.
Add to the saucepan with the marrow.
Peel and core the cooking apples and chop roughly, using the double-bladed chopping knife.
Add to the marrow and onion together with the remaining ingredients.
Bring the mixture to the boil then simmer for 45 minutes or until the chutney is soft and thick.
Turn into dry, sterilised jars which have been warmed.
Cover the chutney while it is still hot.