This recipe for Marrow & Green Tomato Chutney is so simple – in fact all chutney recipes are!

INGREDIENTS

1.5kg marrow
1.5kg green tomatoes
600g Bramley apple cored and peeled (2 apples ish)
400g onion
3 cloves garlic
150g sultanas
15g salt
600ml vinegar
500g soft brown sugar

Spices:
2 tsp chilli powder
1 tsp mustard seed
1 tsp clove powder (or 4 cloves)
5 cardamom pods – crushed
1 tsp coriander powder
1 tsp cumin powder
1 tsp fresh ginger, grated
1 bayleaf
1 TBSP Dijon Mustard

METHOD

Chop the marrow, tomatoes, apples and onion into roughly the same size chunks – mine were anywhere from 1cm to 1½cm. (Or more!)

Then basically put all the ingredients into a pan and bring to the boil.

Turn the heat down to a simmer and simmer away for a couple of hours until the mix looks like a thick sauce.

Sterilise some preserving jars and spoon the chutney into them. Allow to cool then seal them.

And don’t forget to label the jars.

Ready to eat in a few weeks and it should keep for 9-12 months or so. (I’m still eating my batch from October 2016 and I’m okay, although a few may disagree!)