Thursday 4 October 2012

Irish marrow chutney

This is my favourite! It's won prizes at Saintfield Show and it is great on a bacon sandwich. However it varies year on year as inevitably I don't have some of the ingredients.

This year I used courgettes from my chum's garden, as well as apples from the orchard. And I pretty much followed the recipe as I remembered to buy all the other ingredients!

The recipe is adapted from Home Preserves by Jackie Burrow (St Michael Cookery Library 1979).

3lb marrow (or courgettes or both), chopped
3lb apples, peeled and chopped
8oz onions, peeled and chopped
1 clove garlic, peeled and crushed
4oz sultanas
4oz raisins
4oz dried apricots
1 tbsp ground ginger
2oz ground almonds
4 tbsp mustard seeds
1 tbsp ground chilli powder
1 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
11/2 pints malt vinegar
4lb sugar
5 tbsp whiskey

Hint: if you are putting in a glug of your hubby's Glenfiddich, make sure he's not watching!

Put everything into a large pan, bring to the boil and simmer for about 2 hours until thickened. Stir occasionally.

Spoon into sterilised jars while hot and seal.

Let the chutney mature for a few months before enjoying.




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