Marrow Chutney Recipe
Ingredients
| Vegetable marrow | 2 1⁄2 Pound | |
| Onions | 4 Ounce | |
| Salt | 2 Tablespoon (Leveled) | |
| Sultanas | 4 Ounce, cleaned | |
| Seedless raisins | 4 Ounce, cleaned | |
| Sugar | 4 Ounce | |
| Currants | 4 Ounce, cleaned | |
| Vinegar | 1 Pint | |
| Dry mustard | 1⁄4 Ounce | |
| Ground ginger | 1⁄4 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1484 Calories from Fat 15
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7806.7 mg325.3%
Total Carbohydrates 350 g116.7%
Dietary Fiber 22.2 g88.7%
Sugars 284.9 g
Protein 17 g33.8%
Vitamin A 1.2% Vitamin C 310.7%
Calcium 43% Iron 49.9%
*Based on a 2000 Calorie diet
Directions
Remove the seeds and cut flesh into small pieces.
Put layers of marrow into a large bowl and sprinkle each layer with salt.
Leave to stand for 24 hours.
Peel and chop the onions and mix with the raisins, sul- tanas and currants.
Put through the mincer.
Mix the mustard, sugar and ginger and put into a saucepan with the vinegar.
Bring to the boil.
Drain the marrow well and put the pieces into the boiling vinegar.
Add the onion mixture and simmer gently until thick.
Put into warm, sterile jars and seal.
Chef
