Spicy marrow chutney

Instructions:
Place the diced marrow into a large bowl and sprinkle with the salt, stir to ensure the marrow is evenly coated and place in the fridge for 10-12 hours or overnight.
Rinse the marrow thoroughly in cold water to remove all of the salt residue, drain and place in a large saucepan. Add all of the remaining ingredients and bring to the boil. Reduce the heat to a simmer and cook until the sauce has thickened, this will take approximately 80-90 minutes
Once cooked, remove from the heat and allow to rest for 20-30 minutes.
Spoon carefully into sterilised jars and seal. This will keep for 9-12 months in a cool dark place.
Per tablespoon
Prep time: 10 minutes + resting time
Cooking time: 90-120 minutes
Per portion
Calories: 48
Fat: 0.2g
Saturates: 0g
Carbs: 11.1g
of which sugars: 10.8g
Fibre: 0.3g
Protein: 0.5g
Salt: 0.02g
Ingredients:
-
1.5kg marrow, deseeded and cut into small cubes (½ cm square)
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2 red onions, peeled and finely diced
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250g sultanas
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250g muscovado sugar
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300ml malt vinegar
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400ml apple cider vinegar
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3cm piece of fresh ginger, finely grated (do not peel)
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2 tsp dried chilli flakes
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½ tsp fresh ground black pepper
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2 tbsp salt
Vegan friendly