Aspall Cyder - Cider and Vinegar

Lizzie's Date & Marrow Chutney


Serves
6 x 500ml jars

Preparation
45 mins to 1 hour ch

Cooking time
3-4 hours


It was whilst harvesting yet another glorious glut of marrows that Lizzie stumbled across a date and marrow recipe which she adjusted to use more dates and less sugar. It has bowled over many a chutney lover. Try with a strong, soft blue cheese.
  1. In a heavy based pan – a jam pan is good – tip in the chopped marrows, dates, onions and tomatoes and heat.
  2. Once it starts to bubble add 500ml of the cyder vinegar and bring back up to simmering temperature. You can leave it in this bubbling state for a half hour or so; it certainly does not benefit from being watched. 
  3. The marrow will have softened up nicely by this point, and once it has add the ginger, all spice, pepper and salt and the rest of the vinegar.  
  4. Bring back up to a trembling simmer and add the sugar. 
  5. Leave it gently bubbling away giving it an occasional stir. As the liquid evaporates the chutney will start to thicken up. Keep tasting for seasoning and adjust as necessary. 
  6. Once you have hit a chutney consistency to your liking – for me that is when it will slide gracefully off a spoon – take off the heat, transfer into sterilized jars and seal. The chutney should keep for at least 9 months. 

Thanks to Henry's wife, Lizzie for sharing this recipe with us.