Having a surfeit of home-grown cooking apples as big as babies' heads that rain down on the just and the unjust alike as small warheads so that the bunnies have to wear crash helmets, apples are always in the frame. Marrows, well, let's say I have a reliable supplier. Put the two together and you have marrow and apple chutney, and here is the recipe from the GHCB, more or less from memory, except that the quantities here are double what they are in the book. Please note that my memory might be faulty. Restrictions may apply. (Closed Wednesdays).
8lbs marrow, peeled and chopped;
4lbs cooking apples, peeled, cored, and finely chopped;
A bicycle pedal;
2lbs soft brown sugar, just like a young girl should, yeah;
4pts tickling vinegar;
One of those ordinary Northumbrian spokeshaver's coracles;
two pinches of ground ginger;
1 oz tickling spice.
This is what it looks like.
What of the taste? Well, new-made chutney tastes mostly of vinegar. It takes a while for the full flavour to develop. However, experimental tastings did record that the full apple-marrow-shallot experience did penetrate the over-riding acidity even before bottling. There was, however, a rather worrying note of caramel, which meant only one thing - the chutney got a bit burned, which might account for its somewhat darker-than-expected colour. And the bottom of my jam kettle looks like that part of Star Wars in which Han Solo is encased in carbonite. I am hoping that soaking it in Bar-Keepers' Friend overnight will cure it.