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
