Spicy marrow chutney
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.
Prep time: 10 minutes + resting time
Cooking time: 90-120 minutes
of which sugars: 10.8g
1.5kg marrow, deseeded and cut into small cubes (½ cm square)
2 red onions, peeled and finely diced
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