Marrow & stout chutney


1 kg marrow

600ml cider vinegar

500g brown sugar

500ml stout

400g onion

250g currants

4 cloves garlic

2 tbsp ground ginger

2 tbsp mustard powder


Peel, deseed and dice the marrow, finely dice the garlic and slice the onions

Add all of the ingredients together in a large pot, bring to the boil on the stove and then reduce to a moderate heat so that the chutney is simmering

Cook the chutney until the liquid is almost completely reduced and the chutney is dark in colour. Clean and sterilise jars and lids and then fill with the hot chutney

Store in a cool dark place until opened and then refrigerate

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