Marrow Chutney Jamie Oliver


Looking for a recipe for marrow chutney jamie oliver? This is what I have found so far. Marrow is so cheap and beautiful, with its jewel colored marrow bones that can be quite the scoring opportunity at the market. With marrows, even one measly little marrow will get you two meals’s worth of cooking because you can simply roast a whole marrow and then scoop out the soft interior for a soup or stew.

Marrow chutney

  • Preparation and cooking time
    • Prep:40 mins
    • Cook:25 mins
    • Plus 12 hrs salting
  • More effort
  • Makes about 4 x 450g jars

What will you do with all of your excess courgettes? Make the most of them by combining them with ginger, apples, sultanas, and shallots in a fruity chutney.

  • Vegan
  • Vegetarian
low insalt0.2g


  • 1.5kg/3lb 5 oz marrow , peeled and deseeded
  • 225g shallot , sliced
  • 225g apple , peeled, cored and sliced
  • 225g sultana
  • 2cm piece ginger , finely chopped
  • 225g demerara sugar
  • 850ml malt vinegar
  • 12 black peppercorns


Step 1 is to chop the marrow into small pieces, place it in a bowl, and liberally salt it with 2 tbsp. For 12 hours, cover and depart.

STEP 2 Rinse and drain the marrow, then combine it with the shallots, apples, sultanas, ginger, sugar, and vinegar in a large saucepan or preserving pan. Put the peppercorns in the pan after tying them in muslin (or placing them in a tiny contained tea strainer). Bring to a boil, then lower the heat and simmer, stirring occasionally, for a thickening effect.

STEP 3 Leave for 10 minutes to settle, then spoon into sterilised jars (see tip below), cover with lids, and label.

Will last a year if kept in a cold, dark environment.


The best way to use up all those leftover marrows is to make marrow chutney. It has an additional zing to dress up your favorite cheese and is delicious, rich, and fresh.


They are huge veggies that are related to cucumbers, melons, courgettes, and squash. They are referred to as “cucurbits.”

The only distinction between them and a courgette is how long it is left on the plant. The marrow is allowed to develop a little bit longer whereas courgettes are harvested much earlier.


It has a moderate flavor and creamy flesh.

Marrows are a particularly effective substrate for other flavors because of their relatively neutral flavor. Marrow pairs wonderfully with rich flavors like meats, garlic, onions, or any potent herbs and spices.

They take in flavors from their surroundings. They are therefore a perfect addition to soups, curries, and chutneys, of course!


These large green vegetables are really healthy. They contain a wealth of important vitamins and minerals, vitamin C being the most abundant.

They are also a fantastic source of dietary fiber, which helps lower cholesterol and support healthy heart and stomach.

They are also a good source of iron, which helps maintain a high level of energy and can increase bone mineral density.

It’s understandable why marrow recipes are more well-liked than ever given their many excellent health advantages.


The time for marrow harvesting is from August through September. For this reason, if you intend to use them in winter recipes, I advise freezing them.

Marrow can be frozen with ease. Simply slice it up and label an airtight freezer bag after placing it in the bag. It will remain tasty for around a year.


Chutney is a type of thick sauce or dip created from a mixture of fruits or vegetables, vinegar, spices, and other flavors. Usually, it has a tangy, sweet, or spicy flavor.


Chutney is an Indian dish. It was used to preserve food as far back as 2,000 years ago.

The original kind of chutney was much smoother in texture as opposed to the chunky consistency of modern chutney. It resembled a paste or sauce more.

Later, both the Romans and the British were unable to resist its flavor. Eventually, the enchanted Indian side dish spread its charm throughout the world. Today, it’s hugely well-liked all around the world.

marrow chutney

  •  Total Time: 2 hours 20 minutes
  •  Yield: 50 servings 1x
  • Diet: Vegan

An wonderful method to use up your surplus of marrows is to make marrow chutney. It makes a great combination with cheese when combined with apple and dates. It’s a lovely homemade culinary gift idea!



  • 1 marrow, washed
  • 225g (½ lb) onions
  • 1 large Bramley apple, peeled, cored and chopped
  • 225g (½ lb) dates, stoned and chopped
  • 2.5cm (1in) fresh ginger root, peeled and grated
  • 4g (2 tsp) ground allspice
  • 4g (2 tsp) ground ginger
  • 6g (2 tsp) salt
  • 4g (2 tsp) ground black pepper
  • 4g (2 tsp) ground coriander
  • 3g (2 tsp) ground turmeric
  • 150g (5oz) brown sugar
  • 600ml (1pt) apple cider vinegar


  1. After cutting the veggie in half, top and tail the marrow.
  2. Remove the seeds, then chop into small cubes.
  3. Put the marrow in a large, heavy-bottomed saucepan with the remaining ingredients.
  4. Once the contents are at boiling point, heat them steadily.
  5. Reduce the temperature until a gradual, steady simmering point is attained.
  6. Cook for no more than two hours, but at least for an hour. Every 30 minutes, check on it and stir occasionally.
  7. To prevent anything from sticking and burning at the bottom, mix the chutney more frequently toward the end of cooking. When it cools, it will thicken.
  8. Fill sterile containers to the top, then tighten the lids. Enjoy as a cheeseboard component!

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