Susie’s marrow and ginger chutney

Susie, a resident at Leonard Cheshire’s supported living service Bells Piece, loves growing marrows. When asked what she likes most about her delicious marrow and ginger chutney, she said, “Eating it!”


  1. Peel the marrow and remove the seeds. Cut the flesh into inch size cubes. Peel and mince shallots and onions.
  2. Place all in a large bowl, sprinkle with salt and leave overnight.
  3. Transfer to a large saucepan, add ginger, cayenne, sugar and vinegar. Bring to the boil, stirring continuously.
  4. Simmer gently for 2 hours, stirring often when the mixture starts to thicken.
  5. Pour into warm, sterilized jars and store in the fridge once cooled.


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  • 1.5kg marrow flesh
  • 225g shallots
  • 450g onions
  • 25g salt
  • 25g ground ginger
  • ½ tsp cayenne pepper
  • 450g soft brown sugar
  • 900ml malt vinegar


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