The Gentleman Farmer's mother's family ran a farm near Saddleworth in the Pennines. Her brothers inherited the farm, which by this time was mainly dairy. Eventually, farming activities ceased and Uncle Raymond took up cooking. in his retirement. This is his recipe for marrow chutney - its reminiscent of piccalilli and is very good with cheese or pork pie.
900g marrow or courgette, peeled and chopped small
25g salt
225g onions, chopped small
800ml cider vinegar
450g apples, cored and chopped small (I left the skin on)
225g sugar
3 chillis, chopped small
6 peppercorns
Thumb of ginger, grated
1 Tbsp turmeric
1 Tbsp cornflour
Sprinkle salt over chopped marrow and leave for a few
hours. Drain, rinse, and strain off the liquid.
Put the chopped marrow in a pan with all the other ingredients, except
cornflour. Bring to the boil and simmer for 30 mins.
Slake cornflour in a cup with a small amount of vinegar.
Add this to the pan, and cook for a further 2 minutes, stirring all the time.
Pot into clean, dry, hot jars.
The chutney will be ready to eat in about 6 weeks.
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