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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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