This following chutney recipe is a winner to jazz up your cheese and crackers....
For about 4 or 5 jars you'll need,
4lb (1.8kg) prepared marrows, chopped
1/2lb (225g) onions, chopped
1 1/2lbs (675g) soft brown sugar
1oz (28g) ground ginger
1oz (28g) mustard powder
1pt (570ml) malt vinegar
- Peel and chop (I slice around all the centre and chuck the seedy bit), then sprinkle with salt and leave to drain in a colander or something similar (I leave mine overnight but most moisture comes out in the first hour or so).
- Put all the ingredients in a large saucepan and simmer until everything is a soft pulp and the liquid reduced so that it is not too runny (anything from 30 mins to 1hr). Bottle while still hot and cover with airtight lids.
It's so easy to make and everyone in the family will be getting a jar for christmas. It works great with a really mature cheddar, but its sweetness is also fitting for a brie or stilton. You can even add a few spoons of this chutney to a stew for a hint of something different.