How to handle the marrow onslaught
It’s at precisely this moment that the “Jack and the Beanstalk” gene wakes up – probably switched on by the sound of a
luggage filled car leaving the drive, and you return after, I swear, no more than 3 days to find your veg patch overrun with giant
marrows. Think you can hear something laughing amongst the vegetation? You probably can.
Still, every cloud has its silver lining, and these two recipes are certainly that. The date and marrow Lizzie came up with last year (yes, we didn’t quite learn our lesson from the previous courgette harvest), and is now an all-time favourite chutney. The pickled marrow is like a mild piccalilli – or ‘piccalilli for starters’ as I like to think of it. Both are so good in fact, that we may actually start growing marrows on purpose next time around. That’ll teach ‘em….
WHAT YOU NEED
1 marrow – approx. 1.5kg, peeled, de-seeded and chopped into ¼ inch cubes
1 good sized onion finely chopped
500ml Aspall Cyder Vinegar
1-2 tablespoons sea salt
1 teaspoon ground ginger
1 teaspoon English mustard powder
½ teaspoon turmeric
- Mix the marrow, onion and salt together well, and place in a colander; set this above a bowl with a plate and heavy weight (I used a full olive oil can c2.5kgs) on top.
- Leave this to drain for at least 12 hours, but no longer than 24.
- Pour the vinegar in to a saucepan and add the sugar, ginger, mustard powder, turmeric and cloves. Bring to the boil and immediately add the salted marrow and onion.
- Reduce the heat to a low and gentle simmer and leave for ½ an hour. Test the tenderness of the marrow with a sharp knife, and if the knife pushes in to the marrow easily, remove from the heat.
- Use a slotted spoon to lift the marrow chunks out of the hot vinegar brine and pack in to sterilised jars – this amount will fill approximately 2 x 350g jars. Once the jars are full, pour the brine over the top of the marrow chunks and seal.
- Leave for about a week before opening. Magic with a cold meat pie.
Date & Marrow Chutney