What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots
Ingredients
- 1.5kg/3lb 5 oz marrow, peeled and deseeded
- 225g shallot, sliced
- 225g apple, peeled, cored and sliced
- 225g sultana
- 2cm piece ginger, finely chopped
- 225g demerara sugar
- 850ml malt vinegar
- 12 black peppercorns
Method
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Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
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Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
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Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.