Go Back
–+ servings
gluten free marrow chutney

Gluten-Free Marrow Chutney Recipe

Avatar for Becky Terrell
Tangy and crunchy, this gluten free marrow chutney is a brilliant way to use up marrows in Autumn. Served with Cheese, cold meats and a side to curries its very versatile. A definite must, great to give as Christmas presents.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 12 hours 30 minutes
Cook Time 1 hour
Total Time 13 hours 30 minutes
Course Snack
Cuisine English
Servings 4 Jars
Calories 516 kcal

Equipment

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

Calories: 516kcalCarbohydrates: 118gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 65mgPotassium: 1741mgFiber: 12gSugar: 100gVitamin A: 789IUVitamin C: 75mgCalcium: 231mgIron: 4mg
Keyword chutney
Tried this recipe?Let us know how it was!