Kathy
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Marrow and Apple chutneyMarrow and Apple chutney
2kg marrow
1kg apples peeled, cored and finely chopped(I used a mix of windfalls)
500g of onions, finely chopped
500 g sugar (I used unrefined raw cane)
bruised fresh root ginger, black mustard seed, black peppercorns (bashed and tied in muslin bag)
2 pts vinegar (I use cyder but any vinegars fine)
Peel and remove seeds from marrow, cut into small cubes. Put in pan with a little vinegar, the apples and the onions. Put the muslin of spices in the centre and cook gently until soft. Then add remaining vinegar and sugar, simmer till thick. Remove spices before potting. Leave to mature for a few weeks (I usually leave for 4).
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lottie
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Thanks for that Kathy - I am away for the weekend - yes I know again! So it is a job for next week.
Nag me if I don't mention it though - I need a push.
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lottie
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Just getting all the ingrdients together to make this this afternoon - who much root ginger to buy please?
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Kathy
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Sorry Lottie, got a bit of a traffic jam this morning, 7 of us all trying to get ready and there was no through route to the PC!
I didn't weigh the ginger, all I can say, it was a biggish lump, about the length of a cassette tape, sorry! 
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lottie
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That's ok Kathy - I made spiced tomato sauce for the freezer instead.
LOML got a big chunk for me, so just printing this out and having a go at it.
Wish me luck - I need it!
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lottie
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URGENTKathy I was doing your recipe - put a little bit of vinegar in etc etc.
Got to the bit where you suddenly say add the rest of the vinegar  What rest?
It is not mentioned in the recipe.
I am having to take a gamble, and I hope it is going to be OK. I am adding a pint of malt and half a pint of white vinegar. 
I am a chutney virgin - either cooking or eating so now I am panicking in case I have wasted a morning of work and all the ingredients.
Just off to finish the rest of it.
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Kathy
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So sorry, I never put the vinegar in the recipe, feel like a right idiot now. It says 2pts in the recipe but your amount will be fine, it'll just thicken quicker. Better go edit the recipe...................
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lottie
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Don't worry Kathy - easily done. If I had ever made chutney then I would have realised sooner.
So what I did was firstly PANIC.
Then I thought - 'What am I getting in a fuss for? Worse case scenario it all is a dreadful mess, and all I have lost is a few hours work and a few pounds out of my pocket. No big deal is it?'
Then I trawled through my books and read a basic basics book and read through all the chutney recipes. It seemed that for the amount of fruit and marrow I was using, the liquid was not far out.
It looked a bit runny after an hour or so cooking so I threw in some golden raisins and some chopped up ready to eat apricots - about a hand full in total.
It took another couple of hours to cook until it was thick, and I have just bottled it.
I had a spoonful as I have never tasted chutney before, and I was suprised that it tasted really nice. Is it supposed too before it has been left to mature for 4 weeks?
LOML tasted it too and he said it tasted of apples It would wouldn't it it has apples in it! It has a nice 'kick' to it with the vinegar and ginger and peppers I guess.
So all's well that ends well huh?
Just off to make some labels and tomorrow I will cut out some 'hats' for all the lids. It's all for a good cause.
Whilst browsing in the chutney section of one of the books, I found a recipe for Pumpkin Chutney. With 77 left now, I think I had better use them. I wonder if I could make an apple and pumpkin chutney? Best not experiment again to soon. 
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Kathy
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The marrow chutney does take a good couple of hours to thicken, most chutneys I've made take around 2 hrs. As long as you have the ratio of fruit/veg to liquid ok then it'll be fine. And yes, sometimes its edible straight away and just improves with age. 
So relieved it turned out ok........PHEW!
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lottie
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No worries Kathy - it was kind of you to post the recipe. I thought it was hilarious.
Don't suppose you have a photo of what it should look like to do you?
For the next time I make it!
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