Easy Jamie Oliver Marrow Chutney Recipe: A Sweet Homemade Treat

Marrow chutney transforms ordinary garden produce into a vibrant, tangy condiment bursting with unexpected flavors.

This rustic British preserve captures the essence of seasonal cooking with its bold, aromatic profile.

Robust and versatile, marrow chutney blends sweet and sharp notes that dance across your palate.

Homegrown ingredients mingle in a delightful symphony of taste, creating a spread that elevates simple dishes.

Every spoonful tells a story of resourceful home cooking and culinary creativity.

The magic happens when humble vegetables are transformed through careful preparation and thoughtful seasoning.

Rich, complex flavors develop as ingredients simmer and meld together, promising a memorable taste experience: dive in and savor the delicious results.

How to Build Jamie Oliver’s Marrow Chutney

Step 1: Slice and Salt the Marrow

Cut the marrow into small, bite-sized pieces and place them in a large mixing bowl. Sprinkle of salt evenly over the marrow pieces. Cover the bowl and let it sit for 12 hours, allowing the salt to draw out excess moisture.

Step 2: Prepare the Chutney Base

• Finely chopped shallots
• Diced apples
• Sultanas
• Freshly grated ginger
• Granulated sugar
• Vinegar

Step 3: Add Spice Packet

Wrap black peppercorns in a small muslin cloth or tea strainer. Gently place the spice packet into the saucepan with the other ingredients.

Step 4: Simmer and Thicken

Bring the mixture to a rolling boil over medium-high heat. Reduce the heat to low and let the chutney simmer. Stir occasionally to prevent sticking and ensure even cooking. Continue simmering until the mixture reaches a thick, jam-like consistency (about 45-60 minutes).

Step 5: Jar and Store

Remove the saucepan from heat and let the chutney settle for 10 minutes. Carefully spoon the hot chutney into sterilized glass jars. Seal the jars tightly with clean lids. Label with the date and contents. Store in a cool, dark pantry for up to 1 year. Once opened, refrigerate and consume within 4-6 weeks.

Pointers for Tangy Marrow Chutney

• Capture Flavor Flow: Cool chutney completely before transferring to jars, letting spices dance and mingle into a harmonious taste explosion.
• Preserve with Purpose: Select dark, cool storage spaces that protect your chutney's vibrant color and prevent potential spoilage.
• Spice Integration Trick: Gently simmer ingredients at low temperatures, allowing each component to release maximum depth and complexity.
• Peppercorn Protection: Wrap whole peppercorns in muslin cloth, creating flavor bombs that infuse without overwhelming the chutney's texture.
• Moisture Management Method: Press and drain marrow pieces to eliminate excess water, concentrating flavors and ensuring a perfect thick consistency.

Keeping Marrow Chutney Fresh

• Refrigeration Method: Cool down the chutney completely before storing. Transfer to airtight glass containers with tight-fitting lids, leaving a small space at the top to prevent expansion during cooling. Glass containers preserve flavors better than plastic and prevent unwanted chemical interactions.
• Preservation Technique: Sterilize mason jars by boiling them in water for 10 minutes before filling. Wipe jar rims clean, ensuring a perfect seal to prevent bacterial growth. These sealed jars can last up to 12 months in a dark, cool pantry away from direct sunlight and heat sources.
• Freezing Strategy: Pour cooled chutney into freezer-safe containers, leaving about an inch of space for expansion. Use heavy-duty freezer bags or rigid containers to prevent freezer burn. Label each container with the date and contents.

Fun Twists on This Chutney

• Zesty Mediterranean Marrow Chutney: Enhance the traditional recipe by adding sun-dried tomatoes, fresh basil leaves, and a splash of red wine vinegar for a Mediterranean-inspired flavor profile.
• Spicy Tropical Marrow Preserve: Incorporate diced mango, red chili peppers, and a hint of lime zest to create a vibrant, hot chutney with tropical undertones that pairs perfectly with grilled meats.
• Herb-Infused Garden Marrow Relish: Mix in fresh thyme, rosemary, and mint leaves during cooking to introduce aromatic herbal notes that elevate the chutney's complexity and freshness.
• Smoky Autumn Marrow Compote: Blend in roasted chestnuts, a touch of smoked paprika, and a drizzle of maple syrup to develop a rich, warming chutney that captures the essence of fall cooking.

Summation of Jamie Oliver Marrow Chutney

Marrow chutney emerges as culinary magic from simple garden ingredients.

Jamie Oliver’s recipe transforms humble vegetables into a spectacular preserve.

Spice and sweetness dance together in this remarkable condiment.

Homemade preserves connect generations through traditional cooking techniques.

Boldness meets sophistication in this classic British chutney.

Cooks can elevate sandwiches, cheese plates, and cold meats with one delightful spoonful – so snap those photos, share this recipe, spark conversation, and celebrate seasonal abundance!

Why Jamie Oliver’s Marrow Chutney Is a Surprising Treat

• Preserve Summer's Bounty: Capture the essence of seasonal marrows by transforming them into a delightful, long-lasting chutney that extends the harvest's flavors beyond its peak season.
• Minimal Effort, Maximum Flavor: This recipe requires simple preparation steps and basic ingredients, delivering a complex taste profile with minimal cooking skills needed.
• Versatile Condiment Magic: Create a tangy, sweet chutney that elevates sandwiches, cheese plates, cold meats, and grilled dishes with its rich, vibrant flavor combinations.
• Zero-Waste Cooking Champion: Utilize surplus marrows in a clever preservation method that transforms overlooked vegetables into a gourmet pantry staple, reducing food waste while creating something delicious.

Key Ingredients for Marrow Chutney

Main Ingredients:

Marrow: A mild, versatile summer squash that provides a soft texture and absorbs flavors well. Fresh and firm marrows work best for this recipe.

Shallots: A delicate, sweet onion variety that adds a subtle, refined flavor to the chutney. Look for firm, smooth shallots without blemishes.

Apples: Provide natural sweetness and help thicken the chutney. Choose firm, slightly tart apples for better balance.

Sultanas: Sweet dried grapes that add depth and natural sweetness to the chutney. Plump and moist sultanas are ideal.

Seasoning and Flavor Enhancers:

Sugar: Balances the acidity and helps create the chutney’s signature sweet-tangy profile. White or brown sugar both work well.

Vinegar: Adds tanginess and helps preserve the chutney. Apple cider vinegar is recommended for its complementary flavor.

Black Peppercorns: Provide a subtle heat and aromatic depth to the chutney. Whole peppercorns are preferred for less intense flavor.

Ginger: Offers a warm, spicy note that complements the sweet ingredients. Fresh ginger root provides the most vibrant flavor.

Preservation and Process Ingredients:

Salt: Helps draw out moisture from the marrow and intensifies flavors. Coarse sea salt or kosher salt works best.

Muslin Cloth or Tea Strainer: Used to contain whole spices during cooking for easy removal.

Jamie Oliver Marrow Chutney Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 5 minutes
• Yield: 10 1x

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Description

Jamie Oliver’s marrow chutney brings rustic British garden flavors to your pantry, blending sweet and tangy notes with seasonal produce. Preserving summer’s bounty, you can enjoy this homemade condiment as a zesty companion to cheeses, cold meats, and hearty meals.

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Ingredients

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Main Ingredients:

• 1.5 kg (3.3 lbs) marrow, peeled and deseeded
• 225 g (8 oz) shallots, sliced
• 225 g (8 oz) apples, peeled, cored, and sliced
• 225 g (8 oz) sultanas

Spices and Aromatics:

• 2 cm (0.8 inch) piece of ginger, finely chopped
• 12 black peppercorns

Sweeteners and Liquids:

• 225 g (8 oz) demerara sugar
• 850 ml (28.7 fluid ounces) malt vinegar

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Instructions

1. Dice the vegetable marrow into uniform, bite-sized cubes and transfer them to a spacious mixing bowl. Generously coat the pieces with 2 tablespoons (30 milliliters) of kosher salt, ensuring even coverage. Envelop the bowl with a tight-fitting lid or plastic wrap and allow the marrow to rest at room temperature for 12 hours, enabling excess moisture to draw out.
2. Thoroughly rinse the salted marrow under cool running water to remove excess salt. Drain completely using a colander or strainer. In a substantial cooking pot, amalgamate the prepared marrow, finely chopped shallots, diced apples, golden sultanas, minced fresh ginger, granulated sugar, and tangy vinegar.
3. Encase whole black peppercorns in a small muslin cloth bag or disposable tea strainer, securing it with kitchen twine. Immerse the spice packet directly into the vegetable mixture.
4. Elevate the heat to trigger a rolling boil, then immediately reduce to a gentle simmer. Periodically stir the concoction, allowing the ingredients to meld and the liquid to gradually reduce and thicken, approximately 45-60 minutes.
5. Remove the spice packet. Allow the chutney to rest and settle for 10-15 minutes, enabling flavors to harmonize. Carefully ladle the warm chutney into sterilized glass jars, leaving minimal headspace. Securely seal with sterile lids, affix descriptive labels, and store in a cool, dark pantry for up to 12 months.

Notes

• Store this zesty chutney in dark, cool pantries to preserve its vibrant flavors and rich color.
• Gift-worthy preserves like this delight food enthusiasts when paired with cheeses, cold meats, and sandwiches.
• Select heavy-bottomed saucepans to prevent burning and guarantee even, smooth cooking results.
• Thoroughly sterilize glass jars to block bacterial growth and dramatically extend the chutney’s preservation time.
• Experiment boldly with alternative vinegars such as apple cider or white wine to craft unique taste profiles.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 10
• Calories: 250
• Sugar: 38 g
• Sodium: 12 mg
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg