Chunky Gluten-Free Marrow Chutney Recipe
Right then, let me introduce you to my gluten-free marrow chutney – a brilliant way to transform those oversized garden marrows into something truly delicious.
If you’ve ever grown courgettes and suddenly found yourself with marrows the size of cricket bats, this chutney is your culinary saviour. Yes, this has happened to me many times, one minute they are tiny then the next cricket bats!
It’s a wonderfully versatile preserve that captures the mild, slightly sweet flavour of marrow and transforms it into a tangy, spiced condiment that’ll jazz up your cheese board or cold meats.
Perfect for using up those glut of vegetables from the allotment or garden, this chutney is simple to make, completely gluten-free, and a smashing way to preserve your summer harvest.
Whether you’re a keen home cook or just looking to reduce food waste, marrow chutney is a tasty solution that’ll have you feeling rather pleased with yourself.
A definite must, and they are great to give as Christmas presents.
Table of Contents
What you’ll love about this recipe
Zero Food Waste Champion
Marrow chutney is an ingenious way to transform oversized garden marrows that might otherwise go to waste, embodying the traditional British spirit of resourcefulness.
Incredibly Versatile Condiment
This chutney pairs brilliantly with cheese, cold meats, and sandwiches, making it a must-have in your culinary arsenal. Its strong, complex flavours can elevate even the simplest of dishes
Packed with Nutritional Benefits
Marrows are rich in essential vitamins, dietary fibre, and minerals like vitamin C and iron, which can promote good digestion and support heart health.
Easy to Customize
You can adjust the spice levels, add different herbs and spices, and even make vegetarian versions, ensuring there’s a marrow chutney recipe for everyone’s taste.
Sustainable and Economical
Making your own marrow chutney is a cost-effective way to preserve seasonal vegetables and create delicious, homemade gifts that capture the spirit of traditional British preserving.
Ingredients
- 1.5 kg Marrow (peeled, de-seeded, chopped into sugar cube-sized pieces)
- 225 g onions (finely chopped)
- 225 g Cooking apple (peeled, cored, chopped into small pieces)
- 225 g Sultanas
- 2 cm Fresh ginger (finely chopped)
- 225 g Brown sugar
- 12 Black peppercorns
- 850 ml Cider vinegar
- Salt (for initial marrow preparation)
Instructions
Preparing the Marrow
Begin by carefully peeling the marrow, and removing the tough outer skin using a sharp vegetable peeler. Slice the marrow in half lengthways and scoop out the seeds using a spoon. Cut the marrow into neat, uniform sugar cube-sized pieces, ensuring they’re roughly the same size for even cooking.
Salt and Rest
Sprinkle the chopped marrow pieces generously with salt in a large colander or bowl. This process helps draw out excess moisture, which prevents your chutney from becoming watery. Cover the marrow and leave it to rest for approximately 12 hours, preferably overnight. This technique is crucial for achieving the perfect chutney consistency.
Rinsing and Draining
After the resting period, thoroughly rinse the marrow under cold running water to remove the excess salt. Drain completely using a colander, gently shaking to remove any remaining water. Pat the marrow pieces dry with clean kitchen paper towels.
Combining Ingredients
In a large, heavy-bottomed pan, combine the prepared marrow with finely chopped onions, peeled and chopped cooking apples, sultanas, and freshly chopped ginger. Add the brown sugar, black peppercorns, and cider vinegar, stirring to ensure all ingredients are well mixed.
Cooking the Chutney
Place the pan over medium-high heat and bring the mixture to a vigorous boil. Once boiling, reduce the heat to a gentle simmer. Cook for approximately one hour, stirring every 10-15 minutes to prevent the chutney from sticking to the bottom of the pan and burning.
Checking Consistency
As the chutney cooks, it will gradually thicken and reduce. Test the consistency by drawing a wooden spoon through the mixture – it should leave a clear path that doesn’t immediately fill with liquid. This indicates the chutney is ready.
Jarring and Storing
Carefully spoon the hot chutney into sterilized glass jars, leaving a small gap at the top. Seal immediately with clean, airtight lids. Allow the jars to cool completely before labelling them with the date and contents.
Storage and Preservation
Store the sealed jars in a cool, dark place for up to three months. Once opened, keep the chutney refrigerated and consume it within 6 weeks for the best flavour and quality.
Pro Tip: Always use clean utensils and wash hands thoroughly to maintain a gluten-free preparation environment.
What to serve with gluten-free marrow chutney
Cheese
Gluten-free marrow chutney is a wonderfully versatile condiment that can transform even the simplest of meals into something truly special. Its rich, tangy flavour makes it an exceptional companion to a classic cheese board, particularly when paired with mature cheddar, creamy goat’s cheese, or robust blue cheese.
The complex notes of the chutney beautifully complement the richness of these cheeses, creating a delightful taste experience.
Meats
When it comes to meat dishes, this chutney truly shines. It’s perfect alongside cold meats like ham or roast chicken, and can elevate a simple beef sandwich into a gourmet lunch.
The chutney’s slightly sweet and spiced profile cuts through the richness of the meat, providing a balanced and exciting flavour combination.
Versatile
Beyond cheese and meats, marrow chutney is incredibly adaptable. It works wonderfully as a spread for sandwiches, a condiment for curries, or as part of a traditional ploughman’s lunch. Serve it with crisp crackers or crusty gluten-free bread for a delightful snack, or use it to add depth to grilled meats.
For the best flavour, allow the chutney to mature for at least two weeks after making, which lets the ingredients meld together beautifully. Once opened, store in the refrigerator and enjoy within six weeks for maximum taste and quality.
Ready to make your own gluten-free marrow chutney? Then let’s go:
Gluten-Free Marrow Chutney Recipe
Equipment
- 4 500g Sterilised Jars
- 4 Jar Labels
- Frying pan
- Measuring Jug
- Sharp Knife
- Chopping Board
Ingredients
- 1.5 kg Marrow peeled, de-seeded and chopped into sugar cubed size pieces
- 225 g Onions finely chopped
- 225 g Cooking apple, peeled, cored and chopped into small pieces
- 225 g Sultanas
- 2 cm Fresh ginger finely chopped
- 225 g soft brown sugar
- 12 Black peppercorns
- 850 ml Cider vinegar
Instructions
- Cut marrow into bite-size pieces. Sprinkle with salt, cover and leave for 12 hours. This process draws out excess water from the marrow.
- Rinse and drain the marrow (the next day).
- Place the marrow and remaining ingredients into a large pan, mix well.
- Bring the pan to the boil, then reduce heat and simmer for an hour, stirring occasionally to ensure it does not stick and burn.
- The chutney will be ready when it has a thick consistency.
- Spoon the cooked chutney into sterilised jars, label the jars and keep them in a cool dark place for up to three months.
- Once the chutney is opened, keep it in the fridge and use it within 6 weeks.
Nutrition
Chutney recipes
If you like chutneys, then make sure you check out these 👇
- Gluten-free green tomato
- Gluten-free spicy pumpkin
- Gluten-free tomato chutney
- Gluten-free spiced pear chutney
Gluten-Free Marrow Chutney recipe tips
Here are some tips to help you make the most out of my gluten-free marrow chutney recipe:
Avoid Cross-Contamination
If you’re preparing your gluten-free marrow chutney in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from contacting the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Preparation Techniques
- Salt the marrow pieces and let them rest for 12 hours to draw out excess water, ensuring a thicker chutney consistency
- Use fresh, ripe marrows for the best flavour
- Chop ingredients into uniform sizes for even cooking
Ingredient Selection
- Choose cider vinegar to ensure the chutney remains gluten-free
- Use brown sugar for depth of flavour
- Add spices like: Allspice, Ground ginger, Black peppercorns, chilli powder, ground cinnamon, ground cloves
- Fresh ginger, raisins, plums
Storage and Preservation
- Store in sterilized glass jars
- Keep in a cool, dark place for up to three months
- Once opened, refrigerate and consume within 6 weeks
- Allow the chutney to mature for at least two weeks before eating to let flavours develop
Pro Tips
- Check jar seals carefully before storing
- Label jars with contents and date
- Stir occasionally during cooking to prevent sticking
- Use wooden spoons and clean utensils to maintain gluten-free preparation
Serving Suggestions
- Pair with cheese boards
- Serve alongside cold meats
- Use as a condiment for curries
Frequently Asked Questions
How Long Can I Store Marrow Chutney?
Marrow chutney can be stored in a cool, dark place for up to three months when properly sealed. Once opened, keep it refrigerated and consume it within 6 weeks.
Is Marrow Chutney Gluten-Free?
Yes, marrow chutney is naturally gluten-free. However, always check individual ingredient labels to ensure no gluten-containing products are used.
What Can I Serve Marrow Chutney With?
- Cheese boards
- Cold meats
- Curries
- Sandwiches
- As a side condiment
Can I Make Marrow Chutney with Other Vegetables?
Absolutely! You can use courgettes as an alternative to marrow. The basic recipe remains similar.
How Do I Prevent the Chutney from Being Too Watery?
Salt the marrow pieces and let them rest for 12 hours to draw out excess water. This helps achieve a thicker chutney consistency.
When Is the Best Time to Eat Marrow Chutney?
Experts recommend letting the chutney mature for at least 2-3 months before eating, as the flavours develop and improve with time.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
There are 5 comments on this post. Leave a comment 👇
Tried this with grilled meats and it added such a rich, tangy kick.
Tried this with cheese and crackers—surprisingly addictive!
I wasn’t sure what to expect, but it was amazing with grilled meats.
A unique chutney that’s become a favorite accompaniment to my cheese boards.
This chutney has a delightful blend of spices and sweetness; it’s perfect with cold cuts.