Marrow Chutney Recipe from Far Sawrey, The Lake District

 


Pictured above are some of the largest marrows grown anywhere in the UK and each September in the Lake District village of Far Sawrey a competition is held to see who's grown the heaviest locally, the heaviest from elsewhere, the best looking, the best pair or the most unusual. 

Marrow plants grown from the previous years winning marrow are distributed to willing locals with a bit of a plot to spare. In 2024 the winner was an 144lbs monster marrow reputed to heaviest grown in the land.

Every year a local lady, makes a delicious marrow chutney (from a younger, much smaller and more manageable specimen) and she has kindly given me a copy of her recipe. I think that Sarah's chutney is perfect on a cracker with cheese, and buying a jar or two at the Marrow Show is always a treat.

Search 'Near and Far Sawrey' on facebook for the annual show date.

Marrow Chutney

Ingredients

    • 4 lbs marrow (after peel and seeds are removed.)

    • 2 lbs sugar

    • 3 large onions

    • 2 oz whole ginger

    • 4 garlic cloves

    • 2 oz sultanas

    • Say, a 4 inch-long  red chilli

    • 1½ oz salt

    • 1 cup of distilled vinegar

    • Note: Quantities are approximate - especially ginger, chilli, garlic.

Method

        1. Weigh marrow after peel and seeds are removed.

        2. Cut onion and marrow into small (say ¼ inch) cubes and put in pan with sugar.  Stir and simmer for about ½ hour..

        3.  Add garlic, ginger and chillies, all finely chopped (say 1 mm cubes) together with chopped sultanas. 

        4. Simmer/boil gently until mixture is thickish (say 30-40 mins).

        5. Add salt and vinegar later, ie about 10-15 minutes before the estimated end of boiling.

        6. Pour into sterilised jars (up to the brim), and cover when cold.


S Hunt