| Apricot and Marrow Chutney |
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Preparation time: about 30 minutes plus overnight (or several hours) soaking Cooking time: about 11/2 hours Makes: about 2.2kg/5lb This is a variation of the recipe that appeared in the cookbook A Taste of WI Markets, which I helped to edit for the Markets' 75th Anniversary, back in 1994. I first used the variation at Denman College on a Preserves course when we were presented with a huge marrow! If you don't want to use marrow just double the amount of apple. This chutney tastes particularly good in a cheese sandwich but equally delicious with cold meats or as an alternative accompaniment to roast pork, instead of apple sauce. Another variation is to add 115g (4oz) chopped walnuts towards the end of the cooking time. 450g (1lb) dried apricots, chopped water for soaking 450g (1lb) prepared marrow, diced 450g (1lb) cooking apples, peeled and quartered 350g (12oz) onions, chopped 2 tsp each of whole cloves, cardamom seeds and peppercorns 80g (3oz) ginger root, bruised 575ml (1 pint) white malt vinegar 450g (1lb) granulated sugar Cover chopped apricots with water and soak for several hours or overnight. Add the apple, marrow and onion, and the spices tied in muslin, and cook until the apples and marrow are pulpy, adding more water if necessary. Add the vinegar and sugar and simmer in the open pan until all the liquid has been absorbed. Pot, seal and label. |
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