Lizzie's Date & Marrow Chutney

Serves 6 x 500ml Jars ● Prep Time 1 hr ● Cooking Time 3-4 Hrs
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.
method

2 large marrows – approx 4kg, peeled, de-seeded and chopped into small chunks

500g dates, chopped 3 large onions, sliced or chopped

440g can organic tomatoes

3x 350ml bottles Aspall Organic Cyder Vinegar 

4 teaspoons ground ginger

4 teaspoons allspice 

300g brown sugar of your choice 

Freshly ground black pepper  

At least 3 tablespoons salt – to taste 

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

2 large marrows – approx 4kg, peeled, de-seeded and chopped into small chunks

500g dates, chopped 3 large onions, sliced or chopped

440g can organic tomatoes

3x 350ml bottles Aspall Organic Cyder Vinegar 

4 teaspoons ground ginger

4 teaspoons allspice 

300g brown sugar of your choice 

Freshly ground black pepper  

At least 3 tablespoons salt – to taste 

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