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Spicy marrow chutney
Spicy Marrow Chutney.JPG


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




  • 1.5kg marrow, deseeded and cut into small cubes (½ cm square)

  • 2 red onions, peeled and finely diced

  • 250g sultanas

  • 250g muscovado sugar

  • 300ml malt vinegar

  • 400ml apple cider vinegar

  • 3cm piece of fresh ginger, finely grated (do not peel)

  • 2 tsp dried chilli flakes

  • ½ tsp fresh ground black pepper

  • 2 tbsp salt


Vegan friendly

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