Pickles, Chutneys & Relish

Marrow Chutney


  • 1.6kg of organic marrow
  • 300g organic sultanas
  • 4 shallots
  • 1 tbsp grated organic fresh ginger (peeled)
  • 2 organic garlic cloves
  • 400g Demerara brown soft sugar
  • 2 large Bramley apples (cored, chopped and peeled)
  • 375ml organic cider vinegar
  • 1.5 tbsp Dijon mustard
  • 1 tsp chopped chillies
  • 1 tsp paprika


Peel and cube marrows sprinkle generously with salt, cover and place in the fridge overnight.

Rinse very well the next day, place into a KilnerĀ® Preserving Pan, add all the other ingredients and slowly bring to the boil.

Lower the heat and let it simmer for about 1-2 hours or until you see the consistency is thick. Stir occasionally.

When you are about 10 minutes from what you like the consistency to be, sterilise your Kilner jars, pour the chutney in and seal. For information on sterilising jam jars and hygiene, click here

This delicious recipe was sent to us by our Kilner club member Mandy Bauer. If you would like to become one of our Kilner club members please sign up here.

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