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Marrow Chutney recipe by Indian cook Mallika Basu

Mallika Basu
Mallika Basu

This sweet and spicy chutney is a lip smacking way to enjoy a marrow glut. Softened with brown sugar and spiced with just ginger and chilli, you can enjoy this with cheese and crackers, as much as alongside a full Indian feast. Oh, and it makes great presents spooned into clean and sterilised watertight jars.

Interestingly, the British were enthralled with Indian chutneys and took to making them with gusto and the addition of vinegar. In India, we don’t add vinegar. Chutneys can be either raw and blended or simply cooked down with salt, sugar and spices. Try using the basic recipe to make chutneys with tomatoes, raw green mangoes, pineapple and apple.

Ingredients (makes 280gm)

• 500gm peeled, deseeded and cubed marrow

• 3 tbsp soft light brown sugar

• 1 whole dry red chilli

• 1.5 tsp finely grated ginger

• Half cup hot water

• 2 tbsp raisins/sultanas

Method

Place the marrow in a medium saucepan along with the sugar and the chilli and bring to a high heat stirring briskly. Stir until you see the marrow losing moisture then add the ginger and water. Cook for 25-30 minutes until the marrow goes translucent and softens, stabbing regularly to help them disintegrate. Toss in the raisins of sultanas for the last couple of minutes.

Treat this as a fresh chutney and use within a week. Or freeze for up to a month in a tightly sealed container.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.