In the kitchen.........chilli garlic sauce and marrow chutney

 

 

"A great way to use up marrows or courgettes when they have grown too big for their boots"

 

 

Out of the kitchen this week.....chilli garlic sauce and marrow chutney.

The jalapeno chilli's are from the garden and the garlic from a friends crop - blitzed in the food processor with salt and pepper added.  Bottled and topped with vinegar and ready to use.

And for the chutney - I was pleased to be able to make use of our very first marrow. 

Marrow chutney

You will need:

1.35kg marrow
salt
2 apples, peeled, cored and chopped
3 shallots, chopped
225g sultanas
1 garlic clove, finely chopped
450g dark brown soft sugar
375ml vinegar
1 ½ Tbsp grated ginger
1 Tbsp Dijon mustard
¼ Tsp crushed chillies (less if desired)
 

Method:

 

Place the peeled, seeded and cubed marrow into a non-reactive bowl and sprinkle generously with salt. Cover and let sit overnight.
Drain marrow, rinse thoroughly and place into a large pot. Add remaining ingredients and slowly bring to the boil.
Lower the heat and gently simmer for 1 ½ to 2 hours or until thick, stirring occasionally.
Pour into hot sterilised jars and seal immediately.

 

What's cooking in your kitchen?